Virginia Clise Bread recipe

40 servings

3 (.25 ounce) packages active dry yeast

1/2 cup sugar

6 cups warm water

1 cup shortening, melted

2 teaspoons salt

5 pounds all-purpose flour

In a large bowl, stir yeast into 1 cup warm water to dissolve.

Stir in 1/4 cup sugar.

In a separate large bowl, stir salt into 5 cups warm water to dissolve; stir in shortening and remaining 1/4 cup sugar.

After yeast foams, stir salt mixture into yeast mixture.

Mix in the 1/2 of the flour, and then mix in remaining flour 2 cups 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.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.

Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Form the dough into approximately 30 to 40 rounds.

Place on lightly greased baking sheets.

Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes.

Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake rolls in preheated oven 15 to 20 minutes, or until brown.

Serve warm.