Classic White Bread - cooking recipe

Ingredients

4 1/2 teaspoons active dry yeast
3/4 cup warm water
2 2/3 cups warm water
1/4 cup sugar
1 tablespoon salt
3 tablespoons shortening
9 -10 cups all-purpose flour
soft butter or margarine

Preparation

Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, sugar, salt, shortening and 5 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour (dough is ready if impression remains).
Punch dough down; divide in half.
Roll each half into rectangle, 18 x 9 inches.
Roll up, beginning at short side.
With side of hand, press each end to seal.
Fold ends under loaf.
Place seam side down in greased loaf pan, 9 x 5 x 3 inches (or three 8.5 x 4.5 x 2 inch loaf pans).
Brush loaves lightly with butter.
Let rise until double, about 1 hour.
Heat oven to 425.
Place loaves on low rack so that top of pans are in center of oven.
Pans should not touch each other or sides of oven.
Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
Remove from pans immediately.
Brush loaves with soft butter; cool on wire rack.