2 cakes compressed yeast
5 tbsp. sugar
3 tbsp. salt
8 c. water, or half water and half milk (2 qts.)
25 c. Gold Medal flour (6 1/4 qts.)
4 tbsp. shortening

1. Crumble the yeast in a bowl, add sugar, salt and liquid, scalded and cooled to 80 degrees F. The liquid should be at 80 degrees F., if the room temperature and the temperature of the flour are at 80 degrees F. If the room and flour temperature are below 80 degrees F., the water may be a trifle warmer than 80 degrees F. The dough should always feel cool to the touch - never lukewarm.

2. Sift flour once before measuring.

3. Add all of the flour at once and work in thoroughly with the hands, working in the softened shortening at the same time.

4. When the dough is thoroughly mixed, knead gently in bowl or on a well floured board, round it up and set it to rise in a well greased bowl at 80 to 82 degrees F. It should rise until it has doubled in bulk - about 2 hours.

5. Punch the dough by putting the closed fist down in the center of the dough and folding it over with the hands. Turn the dough completely over in the bowl and let rise to 1 3/4 its bulk - 1 1/4 to 1 1/2 hours.

6. Divide dough for loaves and round each piece up separately on the board. Let stand for 15 minutes to allow the dough to "come back" (to make it easier to handle). The dough should be covered to keep from lowering the temperature.

7. Mold, place in pans and allow to rise in the pans for 1 hour.

8. Bake.