Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      active dry yeast -- (1/4 ounce each)
   4 1/2  cups          warm water -- (11o0~115o)
   6      tablespoons   sugar
   2      tablespoons   salt
     1/4  cup           shortening -- melted and cooled
  12 1/2  cups          all-purpose flour -- divided, up to 12

Preparation:

In a large rnixing bowl, dissolve yeast in water. Add sugar, salt and shortening; stir until dissolved. Add half the flour: beat until smooth and the batter sheets with a spoon. Mix in enough remaining flour to form a soft dough that cleans the bowl. Turn onto a floured board. Knead 8-10 minutes or until smooth and elastrc. Place in a greased bowl, turning once to grease top. Cover and allow to rise in a warm place until doubled, about I 1-1/2 hours. Punch dough down. Cover and let rise again for 30 minutes. Divide dough into four parts and shape into loaves. Place in four greased 9-in. x 5-in x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 375 for 30-35 minutes or until golden brown. Remove from pans and allow to cool on wire racks.

Nutritional Information:

93 calories, 70 mg sodium, 0 mg cholesterol, 18 gm carbohydrate, 3 gm protein, I gmfat.