Ingredients:
- 1 packet active dry yeast (7 g or 2¼ tsp)
- ½ cup warm water (120 g)
- 1 tsp sugar (4 g)
- ½ cup melted Crisco (102 g)
- 1½ Tbsp salt (27 g)
- ½ cup sugar (100 g)
- 2½ cups warm water (592 g)
- 7 cups flour (840 g)
Up to 1 cup additional flour for kneading (120 g)
Directions:
Dissolve the yeast in ½ cup warm water with 1 tsp sugar. Let stand 5–10 minutes until foamy.
In a large bowl, combine the melted Crisco, salt, ½ cup sugar, and 2½ cups warm water. Stir in the yeast mixture.
Add the 7 cups flour and mix until a dough forms. Knead for 10–15 minutes, adding additional flour as needed to prevent sticking.
Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1–1½ hours.
Punch down the dough and let it rise again until doubled.
Turn the dough onto a lightly floured surface and knead briefly. Divide into 3 equal portions and shape into loaves.
Place the loaves into greased loaf pans. Brush the tops with a little melted Crisco. Cover and let rise until the dough crowns about 1 inch above the pans.
Bake at 350°F (175°C) for 30–35 minutes, or until golden brown and the loaves sound hollow when tapped.
Remove from the pans and cool completely on a wire rack before slicing.
Yield: 3 sandwich loaves.