6 to 7 cups all-purpose* or bread flour 3 tablespoons sugar 1 tablespoon salt 2 tablespoons shortening (I used butter) 2 packages regular or quick active dry yeast 2 1/4 cups very warm water (120 to 130 degrees F) Margarine or butter, melted
1. Mix 3 1/2 cups of the flour, the sugar, salt, shortening and yeast in a large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
2. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place for 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
3. Grease bottoms and sides of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x3 inches, with shortening. (I chose to used a pizza brick and a cookie sheet to make it rustic)
4. Punch down dough and divide in half. Flatten each half with hands or rolling pin into a rectangle, 18 x 9 inches, on lightly floured surface. Roll dough up tightly, beginning at the 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold end 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. (This seemed too precise for me, so I just flattened the dough, rolled it up into a loaf and tucked the ends under. It all worked out fine.)
5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425 degrees F.
6. Bake 25-30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with margarine; cool.