Bundt Pan Bread - cooking recipe

Ingredients

2 pkg. yeast
1 c. warm water
1 c. shortening (not oil)
1 c. boiling water
2 eggs, beaten
2 tsp. salt
6 c. flour
1 stick oleo, melted
3/4 c. sugar

Preparation

Dissolve yeast in warm water and set aside.
In large bowl, pour boiling water over shortening. Cool. Add eggs, flour, sugar, salt and yeast. Refrigerate overnight. Next day, roll out on floured surface. Cut in circles and dip each roll in melted oleo. Layer in Bundt or angel food cake pan. Let rise 2 1/2 hours. Bake in 350\u00b0 oven for 30 minutes. Recipe will make 2 pans of bread. The dough will keep in refrigerator 3 to 4 days.