1 (2 oz.) pkg. 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 to 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 to 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"x11" 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"x4" 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 to 40 minutes. Remove from pans and cool on a wire rack. Yield: 2 loaves.