BREAD

1/4 cup sugar
2 tbsp salt
4 cups lukewarm liquid ( if milk is used, scald, cool to lukewarm)
12-12-1/2 cups sifted enriched flour
2 cakes comp. yeast or 2 pkg. dry granular yeast
3 tbsp lukewarm water
1/4 cup shortening, melted, cooled

ADD: sugar and salt to liquid; let yeast stand 5 minutes in lukewarm water.

BEAT: 2 cups flour into liquid mixture using rotary beater. Add yeast mixture and beat again.

ADD: 4 cups flour, beat until smooth; then mix in shortening. Stir in remaining flour, mix thoroughly; turn onto lightly floured board, cover and let rest about 10 minutes.

KNEAD: until smooth and satiny (about 5 minutes).

ROUND UP: dough, place in a large greased bowl. Cover with damp cloth, set in warm place (85 degrees F) and let rise until double (about 1-1/2 - 2 hours)

PUNCH DOWN: and let rise again until nearly double. (May omit this 2nd rising to save time.)

CUT: dough in 4 equal parts, round up, cover and let rest about 10 minutes on lightly floured board.

SHAPE: into loaves and place in well greased bread pans. (See above for easy illustrated method.)

COVER: lightly and set in a warm place, allowing dough to rise until sides reach top of pan and corners are filled (about 1-1/2 hours) Dough should feel light to the touch.

BAKE: in moderately hot over, 375 degrees F - - about 50 minutes

Yield: 4 loaves