You have to have everlasting yeast for this bread. Late in the evening remove yeast from refrigerator and fill jar with warm water. Then in a couple of hours pour this into a glass bowl and add 1 cup of warm water and 1 cup of flour. Stir this together well to make a thick sponge; about like pancake batter. Cover and leave overnight. The next morning add 1 cup of warm water and 1 cup of flour. Stir, cover and let rest for about 45 minutes. Should be bubbling well.
Melt ½ tsp shortening. Add: 4 cups warm water
1 heaping Tablespoon salt
1 heaping 1/3 cup sugar
Stir to dissolve. Add 4 cups flour and stir well.
Stir the yeast mixture and save ¾ pint jar full. Sprinkle 1 tsp sugar on top and leave out on cabinet to “work” until late in the evening. Then place in the refrigerator until next baking.
After saving yeast add remainder to flour mixture. Stir in about 8 more cups of flour, one at a time, until dough is stiff and not too sticky. Spread 1 cup flour on bread board and pour dough ut on top. Knead in about halv of the flour or until smooth. Place in a greased bowl; turn to grease top and cover with towel. Let rise in warm place until double – about 3 or 3 ½ hours. Punch down and turn over. Cover and let rise until double again – usually about 2 hours.
Pour dough out on floured board and cut into 6 equal pieces. Knead each piece for about a minute and place in a greased bread pan, turning to grease top. Place 2 loaves in each pan. Cover and let rise until above top of pan; usually about 2 ro 2 ½ hours. Remove cover and place in preheated 375º oven. Bake for 1 hour. Remove from oven and immediately rub top of loaves with shortening. Cover with waxed paper and wrap clean cup towels over and around it.