2 1/2 c. water
1/2 c. Crisco
1/3 c. sugar
3 tbsp. instant potato flakes
2 pkg. quick-rise yeast
1 tsp. salt
6 c. all-purpose flour
Vegetable oil

Heat water and Crisco to 125 to 130 degrees. In a large mixing bowl, combine with remaining ingredients, except oil to form a stiff batter. Place in a greased bowl; oil top of dough. Cover and let rise in warm place until doubled, about 30-35 minutes. Punch down.

On a lightly floured surface, knead dough smooth and elastic, about 4-6 minutes. Divide dough into 3 portions. Shape into loaves, place in greased 8 1/2 x 4 1/2 x 2 inch loaf pans. Oil tops, cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 30 to 35 minutes. Cool on wire racks. Yields: 3 loaves.