2 pkgs. active dry yeast
1 1/4 c. warm water (105 to 115 degrees)
1 c. warm water
3 tbsp. sugar
1 tbsp. salt
3 tbsp. shortening
6 to 6 1/2 c. Gold Medal Better for Bread flour
butter, softened

Dissolve yeast in 1 1/4 cups warm water. Stir in 1 cup warm water, the sugar, salt, shortening, and 3 1/2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched.)

Punch down dough; divide into halves. Round up; place on lightly floured surface. Cover with inverted bowls; let rest 15 to 20 minutes. Roll each half into rectangle, 18 x 9 inches. Fold into thirds. Roll dough into rectangle, 13 x 8 inches, pressing out as many air bubbles as possible. Roll up tightly, beginning at 8 inch end. Pinch edge of dough into roll to seal well; press in ends of roll. Press each end with side of hand to seal; fold ends under. Place loaves, seam sides down, in 2 greased loaf pans, 9 x 5 x 3 inches. Brush lightly with butter. Let rise until double, about 1 hour.

Heat oven to 425 degrees. Place loaves on low rack so that tops of pans are in center of oven. Pans should not touch each other or sides of oven. Bake until loaves are deep golden and sound hollow when tapped, 25 to 30 minutes. Immediately remove from pans. Brush top of loaves with butter; cool on wire racks. 2 loaves.

1 cup lukewarm milk (scalded, then cooled) or warm potato liquid can be substituted for the warm water.

Cinnamon-Raisin Bread: Mix in 1 1/2 cups raisins with the second addition of flour. Mix 1/4 cup sugar and 2 teaspoons ground cinnamon. Sprinkle each rectangle, 13 x 8 inches, with 1 tablespoon water and half of the sugar mixture.

Herb Bread: Stir in 2 teaspoons caraway seed, 1/2 teaspoon dried sage leaves, and 1/2 teaspoon ground nutmeg with the first addition of flour.

Parmesan-Garlic Bread: Mix 1/4 cup grated Parmesan cheese, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried oregano leaves. Sprinkle each rectangle, 13 x 8 inches, with half of the cheese mixture.

Poppy Seed-Cheese Bread: Mix in 1 cup shredded cheese (about 4 ounces) and 2 teaspoons poppy seed with the second addition of flour.

Mix in 1 1/2 cups raisins with the second addition of flour.