1 pkg. (2 oz.) compressed yeast cake, crumbled
1 tsp. sugar
2 c. warm water (80-90 degrees), divided
6 1/2 c. all-purpose flour, divided
1/3 c. shortening, butter, softened
1 tbsp. salt
Melted butter

In a 4 quart mixing bowl, dissolve yeast and sugar in 1/2 cup water. Let stand 5 minutes. Add remaining water and 3 cups flour. Beat until smooth, about 100 strokes. Cover with plastic wrap for 6-24 hours. Add shortening and salt. By hand, stir in enough remaining flour to make a soft dough.

Knead on a floured surface until smooth and elastic, about 5-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into 2 parts. On a lightly floured surface, roll or pat dough into a 7 x 11 inch rectangle. Place smooth side of dough down. Roll up tightly, starting from the short side. Pinch edges and ends to seal. Place in greased 8 x 4 inch bread pans. Cover and let rise until doubled, about 1 hour. Carefully brush breads with melted butter. Bake at 400 degrees until golden brown, about 35-40 minutes. Remove from pans and cool on a wire rack. Yield 2 loaves.