Instructions
- Dissolve shortening, sugar, water, and salt together in one pan on the stove.
- When cool enough, pour into largest mixer bowl and add the beaten eggs and the dissolved yeast.
- Add flour in 3 installments.
- Cover and refrigerate immediately; allow at least 2 hours.
- Then make into 2 or 3 loaves, kneading very little (no more than for regular rolls, since this is not meant to be sandwich-textured bread).
- Place in oiled bread pans, cover, and allow to rise approximately 2 hours.
- Bake at 350° for 5 minutes, then reduce heat to 300° for 40 minutes.
- Cool, seal in freezer bags, and freeze.
- Always heat before serving.
Contributor notes it's tastier and simpler to preslice, butter, wrap in aluminum foil (like French bread), and reheat before serving. Similar to a dinner roll or Sally Lunn bread.