1 1/4 c. warm water (not hot, 110-115 degrees)
1 pkg. dry yeast
2 tbsp. soft shortening
2 tsp. salt
2 tbsp. sugar
3 c. Gold Medal flour

In bowl dissolve yeast in water. Add shortening, salt, sugar and half the flour to yeast. Use mixer; beat 2 minutes on medium speed or 300 vigorous strokes by hand. Scrape bowl frequently. Add remaining flour; blend with spoon.

Scrape batter from sides of bowl. Cover with cloth; let rise in warm place (85 degrees) until double, about 30 minutes. If kitchen is cool, place dough over a bowl of hot water and cover completely with a towel. Stir down batter by beating about 25 strokes.

Spread batter evenly in a greased loaf pan, 8 1/2 x 4 1/2 x 2 3/4 or 9x5x5. Batter will be sticky. Smooth out top of loaf by flouring hand and patting into shape.

Again let rise in warm place until batter reaches 1/4 inch from top of 8 1/2 inch pan or 1 inch from top of 9 inch pan, about 40 minutes. Heat oven to 375 degrees; bake 45-50 minutes or until brown. Remove from pan immediately. Brush with melted butter or shortening. Do not place in direct draft. Cool before cutting.