1 pkg. dry yeast
1 1/2 c. warm water
2 tbsp. soft shortening
2 tsp. salt
2 tbsp. sugar
3 c. sifted flour

Sprinkle yeast on warm water. Stir until dissolved. Add shortening, salt, sugar and 1 1/2 cups flour. Beat 2 minutes at medium speed with electric mixer. Scrape sides and bottom of bowl often. Add remaining flour. Blend in with spoon until smooth. Scrape batter from sides of bowl. Cover; let rise in warm place, free from drafts, until double (about 30 minutes). Stir down batter by beating about 25 strokes.

Spread batter evenly in greased loaf pan, 9 x 5 x 3 inches. Batter will be sticky. Let rise in warm place until batter reaches to within 1 inch of top of pan (about 40 minutes). Bake at 375 degrees for 45-50 minutes or until brown. Test to see if it is done by taping top crust. It should sound hollow. Remove from pan at once. Brush top with melted butter. Cool on rack.

Herb Bread: Add 1 teaspoon caraway seeds and 1/2 teaspoon nutmeg and 1/2 teaspoon sage with first addition of flour.