Instructions

1. Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups of warm water, the sugar, salt, shortening, and 5 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
2. Turn dough onto a lightly floured board; knead until smooth and elastic, about 10 minutes. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double, about I hour. (Dough is ready if impression remains.)
3. Punch down the dough; divide in half. Roll each half into a rectangle, l8x9 inches. Roll up, beginning at the short side. With the side of your 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.
4. Let rise until double, about I hour. Heat oven to 425″. Place loaves on the 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 oven. Bake for 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
5. Remove from pans. Brush loaves with soft butter, and cool on a wire rack.