2 pkgs active dry yeast
3/4 c warm water (105 to 115)
2 2/3 c warm water
¼ c sugar
1 T salt
3 T shortening
9 to 10 c flour
Dissolve yeast in ¾ c warm water. Stir in 2 2/3 c warm water, the sugar, salt shortening and 5 c flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if impressions remain.)
Punch down dough; divide in half. Roll each half into rectangle, 18x9 inches. Roll up, beginning at short side. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in greased loaf pan, 9x5x3 inches. Brush loaves lightly with butter. Let rise until double, about 1 hour.
Heat oven to 425 degrees. Place loaves on low rack so that the tops of the pans are in the center of the oven. Pans should not touch each other or sides of the oven. Make a tent of aluminum foil over each loaf. Bake 30 minutes. Remove foil. Bake 5 minutes more. Remove from oven when golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with soft butter; cool on wire rack.Makes 2 loaves.