Servings: 2 loaves (16 slices each)

6 -7 cups all-purpose or unbleached flour 6 to 7 cups all-purpose or unbleached flour
3 tablespoons sugar 3 tablespoons sugar
1 tablespoon salt 1 tablespoon salt
2 tablespoons shortening 2 tablespoons shortening
2 packages regular or quick acting active dry yeast 2 packages regular or quick acting active dry yeast
2 ¼ cups very warm water (120° to 130°) 2 ¼ cups very warm water (120° to 130°)

Mix 3 ½ cups of the flour, the sugar, salt, shortening and yeast in a large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Cover and let rise in a warm place 40 to 60 minutes or until double. (Dough is ready if indentation remains when touched.)
Grease 2 loaf pans, 9x5x3 or 8½x4½x2½ inches. Punch down dough and divide in half. Flatten dough for each loaf with hands or rolling pin into a rectangle, 18x9 inches. Fold crosswise into thirds, overlapping the two sides. Flatten or roll into a square, 9x9 inches. Roll dough tightly, beginning at one of the open (unfolded) ends, to form a loaf. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with margarine. Cover and let rise in warm place 35 to 50 minutes or until double.
Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 425°. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Brush loaves with margarine if desired. Cool on wire rack.

Variations  Variations
CINNAMON-RAISIN BREAD: Stir in 1 cup raisins with the second addition of flour. Mix 1/4 cup sugar and 2 teaspoons ground cinnamon. After flattening dough into rectangles, sprinkle each with 1 tablespoon water and half of the sugar mixture.  CINNAMON-RAISIN BREAD: Stir in 1 cup raisins with the second addition of flour. Mix ¼ cup sugar and 2 teaspoons ground cinnamon. After flattening dough into rectangles, sprinkle each with 1 tablespoon water and half of the sugar mixture.
FRESH HERB BREAD: Stir in 2 tablespoons chopped fresh chives, 2 tablespoons chopped fresh sage leaves and 2 tablespoons chopped fresh thyme leaves just before the second addition of flour.  FRESH HERB BREAD: Stir in 2 tablespoons chopped fresh chives, 2 tablespoons chopped fresh sage leaves and 2 tablespoons chopped fresh thyme leaves just before the second addition of flour.
LOW-SALT TRADITIONAL WHITE BREAD: Decrease sugar to 2 tablespoons and salt to 1 teaspoon. Substitute vegetable oil for the shortening. Each rising time will be 10-15 minutes shorter.  LOW-SALT TRADITIONAL WHITE BREAD: Decrease sugar to 2 tablespoons and salt to 1 teaspoon. Substitute vegetable oil for the shortening. Each rising time will be 10 to 15 minutes shorter.
PESTO SWIRL BREAD: After flattening the dough into rectangles, spread each with 1/2 cup pesto. Do not fold dough into thirds. Roll up tightly, beginning at 9-inch end.  PESTO SWIRL BREAD: After flattening the dough into rectangles, spread each with ½ cup pesto. Do not fold dough into thirds. Roll up tightly, beginning at 9-inch end.