Fresh Yeast Bread

Ingredients

• 2 (0.6 ounce) cakes compressed fresh yeast
• 1 cup warm water (110 degrees F/45 degrees C)
• 4 cups hot water
• 3/4 cup white sugar
• 1 tablespoon salt
• 1/2 cup shortening
• 15 cups bread flour

Directions

In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.

In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.

Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9×5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.