Wheat Bread

2 1/2 c hot water from your tap (not hotter than 112 degrees)
1/4 c sugar
2 T yeast
4 T shortening
1 T salt
6 c whole wheat flour or 7 cups white flour

Combine water, sugar, and yeast. Let rest until yeast becomes soft and frothy. Add shortening, salt, and 2c flour. Stir until well blended. Add enough flour to prepare your dough for kneading. Knead in remaining flour. Let rest until dough is double in size (up to an hour). Punch down and divide dough in half. Each half with make one loaf or a dozen rolls. For loaf roll out into rectangle then roll into loaf size. Place in grease pan and let rest until desired loaf size (will not rise much more in baking). For rolls divide each half into fourths then each fourth into thirds. Take each piece knead again in hand and form into a roll. Place in a greased 9 x 13 pan and let rest until dough rises to desired size. Bake at 375 for 20-25 minutes. Tops should be a toasty golden brown.

submitted by Annie Squire