Make Four Loaves of White Bread

Gather the ingredients.

In​ a large bowl, dissolve the yeast with the 3/4 cup warm water.

Add the remaining amount of 2 2/3 cups of warm water, sugar, and salt. Stir until dissolved.

Add shortening and 4 cups of flour. Mix well. Slowly add the remaining amount of flour until dough is formed. You may or may not use the full amount of flour.

Turn dough out onto a floured board. Knead the dough for about 10 minutes, adding more flour by the tablespoon, if necessary.

Grease a large bowl. Put the bread dough into the bowl, then turn the dough over so that the top of the dough is greased.

Cover the bowl with a clean kitchen towel and let the dough rise at room temperature until double in size or about 1 hour.

Punch down dough. Turn it out onto a floured board and knead out all the bubbles for about 5 minutes.

Divide the dough into 4 equal parts. Form each quarter into a loaf by rolling the dough into a rectangle. Roll the dough up like a jelly roll. Pinch seam closed. Pinch and tuck edges under the loaf.

Preheat oven to 375 F. Grease 4 loaf pans or 2 baking sheets.

Spread a light layer of yellow cornmeal on the loaf pans or baking sheets, if desired.

Set loaves in 9 x 5-inch pans or 2 loaves on each baking sheet, cover with a clean kitchen towel and allow to rise until double in size or for about a half-hour.

Bake breads for about 45 minutes or until golden brown.

Remove breads from oven and turn out loaves onto the rack. Allow loaves to cool completely before freezing.