1In a large mixing bowl, dissolve yeast in water. (I used my stand mixer for this, the original recipe didn't say wither to do it by hand or not. I used my dough hook and then kneaded it by hand.) 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 surface. Knead 8-10 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and allow to rise in a warm place until doubled, 1-1/2 hours. Punch dough down. Cover and let rise again for 30 minutes.
2Divide dough into 2 parts and shape into loaves. Place in 2 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 degrees F for 30-35 minutes or until golden brown. Remove from pans and allow to cool on wire racks.