Karen’s Fast Rising Bread

From our mom, Karen VanOrden

6 cups warm water—110 degrees is just right. Add 1 cup sugar. Sprinkle in ¼ to 1/3 cup dry yeast. Stir gently and let it get really bubbly.

Melt 1 cup shortening or 2 cubes margarine. Cool to about 110 degrees and add to the yeast mixture.

Add: 1 ½ Tablespoons salt.

Mix in the following ingredients very well:
4-6 to eggs alternately with 6 cups of flour, beating after each egg is added. Beat well.

Add about 4-5 more cups of flour and mix very well.

Add about 4-5 more cups of flour and mix very well until smooth and elastic. Depending on the moisture of the flour, it may take up to 15-17 cups of flour to be the right consistency. Mix in the bread mixer for at least 10 minutes. If the dough is to light, add a little more flour. If it is too stiff mix a little more water in.

If you spray the side of the mixing bowl and the top of dough with a little Pam, it helps keep the dough while it rises. Cover and let it rise until it is double at lease once. I like to let it raise 2 times.

Grease pans well. Put Crisco on hands to work the bread dough and make smooth loaves. Put the dough in the pans and let it raise a little above the top of the pan. I remove the dough, reshape it, and let it raise again if I didn’t let it raise 2 times first. It makes a prettier loaf. Let the dough raise again in pans and bake.
Bake at 375 degrees for about 35-40 minutes until brown on top and bottom. Remove immediately.

Variations: For whole wheat bread, substitute 7 cups of wheat flour for 7 cups of white flour. For cinnamon rolls, let dough relax before you roll it out. Melt margarine and spread it over dough. Sprinkle with brown sugar and cinnamon. Roll and cut.

Bread sticks: Roll out into long rectangles. Cut strips and dip in butter. Sprinkle with parmesan cheese if desired.