Number of times this recipe has been viewed: 37

2 cakes compressed yeast
4 c. lukewarm water
1/2 c. sugar
2 T. salt
4 T. melted spry (lard)
2 T. vinegar
12 c. flour (about )
Crumble yeast and dissolve in warm water.  Stir in sugar, salt, lard and vinegar.  Add 6 cups flour and beat well.  Stir in remaining flour and let rest 10 minutes.  Turn out onto lightly floured and knead until smooth and satiny.  Return to bowl, which has been oiled, cover and let rise in warm place until doubled in bulk.  Knead down and let rise until doubled again.
Turn out dough and cut into 4 parts with knife.  Then run rolling pin over dough to remove air pockets.  Shape into loaves, place in oiled loaf pans, cover and let rise til doubled in bulk.  Bake 45-50 minutes @ 350.  You can make brown bread from this same recipe by substituting 6 c. whole wheat flour, rye or graham flour for the 1st 6 cups of regular flour.