DIRECTIONS

In a 4-qt. mixing bowl, dissolve yeast and sugar in 1/2 cup water. Let stand 5 minutes. Add remaining water and 3 cups flour. Beat until smooth, about 100 strokes. Cover with plastic wrap for 6-24 hours. Add shortening and salt. By hand, stir in enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 5-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into 2 parts. On a lightly floured surface, roll or pat dough into an 11-in. x 7-in. rectangle. Place smooth side of dough down. Roll up tightly, starting from the short side. Pinch edges and ends to seal. Place in greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Carefully brush breads with melted butter. Bake at 400° until golden brown, about 35-40 minutes. Remove from pans and cool on a wire rack. Yield: 2 loaves.