2 pkg. active dry yeast
3/4 c. warm water (105 to 115 degrees)
2 2/3 c. warm water
1/4 c. sugar
1 tbsp. salt
3 tbsp. shortening
9 to 10 c. flour
Soft butter

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

Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.

Place in greased bowl; turn greased side up. Cover, let rise in warm place until double, about 1 hour.

Dough is ready if impression remains. Punch down dough; divide in half. Roll into rectangle, 18 x 9 inches. Roll up beginning at short side. Press each end to seal. Fold ends under loaf.

Place in greased loaf pan, 9 x 5 x 3 inches. Brush loaves with butter. Let rise until double, about 1 hour.

Heat oven to 425 degrees. Bake 30 to 35 minutes or until deep golden brown. Remove from pans. Brush with butter; cool on wire rack. Makes 2 (9 x 5 x 3) or 3 (8 1/2 x 4 1/2 x 2 1/2) loaves.