1 cake of compressed or dry yeast
1 c. lukewarm water
2 tbsp. vegetable shortening, melted
2 tbsp. sugar
3 c. flour

Dissolve yeast in 1/4 cup lukewarm water. Mix sugar with 3/4 cup lukewarm water in large bowl and stir in dissolved yeast. Add 1 1/2 cups flour and beat until smooth. Add melted shortening and remaining flour. Knead dough until smooth and elastic. Place in greased bowl, cover with a clean towel and let rise in warm place, free from draft, until dough is doubled in bulk (1 1/2 to 2 hours). When ready to use, shape into loaf. Place in greased 5 x 10 inch bread pan. Dust top lightly with flour. Cover with towel and let rise again for an hour or until double in bulk. Bake in preheated 425 degree oven for 15 minutes; reduce heat to 375 degrees and continue baking for about 30 minutes (until it shrinks from the sides of the pan). Remove from pan at once and place on wire rack to cool