2 pkgs. active dry yeast
3 c. warm water (105 to 115 degrees)
2/3 c. shortening, melted & cooled
1/4 c. sugar
2 tsp. salt
8 to 9 c. flour
1 cast-iron or cast-aluminum pot (4 1/2 to 5 qts., 9 1/2" to 10" in diameter with lid to serve as Dutch oven)

Dissolve yeast in water. Stir in shortening, sugar, and salt. Allow to stand in a warm place 5 to 10 minutes. Add 4 cups of flour and beat well with wooden spoon. Stir in enough remaining flour to make a soft dough. Knead until smooth and elastic on floured board. Place in greased bowl, turn to grease top. Cover and let rise in warm draft-free place until doubled, approximately 1 hour. Punch down, shape in smooth ball and place in greased cast iron or cast aluminum Dutch oven. Cover with well greased lid. Allow to rise in warm place until dough just touches lid (almost doubled), 50 to 60 minutes. Watch closely. Place covered dutch oven in preheated 375 degree oven and bake 10 minutes. Remove lid and allow to continue baking 35 minutes longer until golden brown and loaf sounds hollow when tapped on bottom with fingers. Turn out on wire rack to cool.