1/3 c. each sugar & shortening
1 tbsp. salt
2 c. water
2 pkg. dry yeast
1 tsp. sugar
1/4 c. warm water (about 110 degrees)
2 eggs, well beaten
7 1/2-8 c. all-purpose flour, unsifted

In a large bowl combine sugar, shortening, salt and boiling water; cool to lukewarm. Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water. Set in warm place until bubbly (about 15 minutes).

Combine yeast mixture with lukewarm mixture; stir in eggs. Beat in 4 cups flour; then gradually stir in as much of the remaining flour as dough will absorb, mixing well. Place in greased bowl; cover and chill for at least 3 hours or up to 24 hours.

To bake, divide and shape into 2 smooth loaves. Place in 2 greased 9 x 5 inch loaf pans; cover and let rise in a warm place until almost doubled (about 2 hours). Bake in 350 degree oven for 30-35 minutes or until bread sounds hollow when tapped. Let cool on racks.