3 c. bread flour (unsifted)
3 c. plain flour (sifted)
2 tsp. salt
2 tsp. baking powder
1/2 c. sugar
1/2 c. shortening
1 egg, beaten
2 pkgs. yeast
1 1/2 c. warm water

Mix the first 6 ingredients like biscuits. Add the yeast to the warm water. Stir yeast until dissolved. Add to the yeast mixture the beaten egg. Stir until well mixed. Pour the liquid mixture over the dry mixture and blend until flour is well moistened. Cover and let rise until double.

When ready to knead for the bread, use self-rising flour to flour your board or cloth. Knead a few times. Cut in half and knead each half a few minutes more (don't over knead).

Place each half in a well-greased loaf pan and let rise again until ready to bake (about 3 hours at room temperature). Bake at 350 degrees for 35 minutes or until browned.

HINT: P.S. I thoroughly grease my pans with butter flavored Wesson oil. When I place the bread in the pans, I put the smooth side down and the seamed side up. Then I turn it over immediately. This butters the top and it won't be necessary to butter later just before taking it out of the oven. Also, in my oven I find it necessary to cover the bread with a piece of foil after the first 25 minutes or the bread will be a golden brown on top before done in the center. Ovens do differ.