2 pkg. yeast 1/3 lb. soft Crisco or margarine
2 tbsp. sugar 9 or 10 c. flour (pack in to measure)
2 tbsp. salt
4 c. warm water
Mix yeast, sugar, water. Let sit. Add 8 c. flour, plus shortening and salt. Mix well. Add 1-2 c. more flour.
Mix in large bowl or preserving kettle. Lay hot wet dishtowel, lid over top. Let rise 1 hour. Punch down. Let rise until double in bulk. Punch down and shape into loaves. Let rise in greased loaf pans. Bake at 350 deg. until golden brown, about 30 or 40 minutes. Brush tops with melted margarine as soon as they are removed from oven, for tender crusts. For crisp crusts, do not brush with margarine.
For Scones: Roll into strips lx3" long. Fry in hot Vegetable Oil in frying pan. Butter tops after turning, while second side is cooking.
For Cheese Scones: Roll about 1/8" thick and cut into rounds. Spread with Velveeta Cheese or cheese spread, and fold over. Fry in pan as for scones, above.