2 pkgs. dry yeast
4 c. warm water
1/2 c. sugar
2 tbsp. salt
1/3 c. shortening
11 to 12 c. all-purpose flour

Soak yeast in 1/2 cup warm water in large bowl for 5 minutes; stir until dissolved. Add sugar, salt, shortening, 3 1/2 cups warm water and 4 cups of flour; beat with electric mixer for 2 minutes or until well blended. Mix in enough remaining flour with large spoon until dough is easy to handle, stirring until blended.

Knead on floured surface until smooth and satiny. Place in bowls; let rise until double in bulk. Punch down; divide into 4 parts. Roll each part out on a floured surface to 9 x 7 x 1 inch rectangle. Roll as for jelly roll, tuck in ends. Place in greased 9 x 5 x 3 inch bred pans. Let rise until double in bulk. Preheat oven to 425 degrees, reduce temperature to 375 degrees. Bake 45 minutes to 1 hour or until golden brown.