2 pkg. active dry yeast
3 c. warm water (105 to 115 degrees)
2/3 c. shortening, melted and cooled
1/4 c. sugar
2 tsp. salt
8 to 9 c. flour, approximately

In a large bowl, dissolve yeast in water. Stir in shortening, sugar and salt. Allow to stand in warm place 5 to 10 minutes or until bubbly. Add 4 cups of flour and beat with wooden spoon. Stir in enough remaining flour to make a stiff dough. Turn out on floured board and knead until smooth and elastic. Place in greased bowl, turn to grease top.

Cover and let rise in warm draft free place until doubled about 1 hour. Punch down, shape in smooth ball and place in greased cast iron or cast aluminum Dutch oven (4 1/2 to 5 quart) (9 1/2 to 10 inch in diameter).

Cover with very well greased lid. Allow to rise in warm draft free place until dough just touches lid (almost doubled) 50 to 60 minutes. Watch closely. Place covered Dutch oven in preheated 375 degree oven and bake 10 minutes.

Remove lid and allow bread to continue baking 35 minutes longer or until golden brown and when loaf sounds hollow when tapped on bottom with fingers. Turn out in wire rack to cool. Makes 1 very large loaf.