White Bread-Becky

Mix together in large mixing bowl:

1 3/4 cup lukewarm liquid (milk, water, potato water)

3 tablespoons sugar

1 tablespoon salt

Pour into mixture 2 packages dry yeast, stir to dissolve. Add 2 tablespoons shortening. Then add 7 to 7 1/2 cups flour in 2 additions. Whe dough begins to stick together, pour onto well-floured board and knead for about 5 minutes, until smooth and elastic. Add small amounts of flour as necessary, but do not let it get too stiff. Place in greased bowl and turn greased side up. Cover and let rise in warm area. In electric oven, just leave light on. In gas oven, the pilot light is usually enough. Can also take a cake pan with about 1 inch of hot water and place on the rack underneath the bowl. Let rise until double, about 1 1/2 to 2 hours. Punch dough, fold sides inward and turn dough over. Let rise again until double, 30 to 45 minutes. Grease hands for easier handling. Place dough on lightly floured board and cut in half into an oval, fold in half lengthwise. Flatten all over dough to get out air bubbles. Lift dough by ends and pull, slapping table several times to elongate to about 15X15 inches. Bring two ends in your hand to center, overlapping them and seal them by pressing down firmly with knuckles. Tuck under sides and seal to make a nice loaf. Place in 2 greased bread pans; brush tops lightly with margarine. Rise again until double (about 1 hour). Place loaves in oven and bake for 25  to 30 minutes. Remove from pan immediately and let cool on wire racks. Brush tops with butter. Recipe can be doubled to make 4 loaves.