My grandma would bake 16 loaves of white bread every Saturday when my mom and her siblings were young. It's taken a few attempts, but we've figured out her recipe or as close as my mom can remember. It's perfectly fluffy and tastes like childhood. Perfect for sandwiches, morning toast or just a warm slice with a bit of butter.
Start by gently mixing together a half cup of the warm water with the yeast and two teaspoons of sugar. Let this proof for about 10 minutes.
In a large bowl, using a wooden spoon mix together the remaining water, sugar, salt, shortening oil and four cups of flour. Mix until just combined. Stir in an additional three cups of flour. You may need to add a bit more flour if the dough is sticky. You're looking for a tacky feel here.
Spread a cup of flour onto a flat surface making a large well. Turn the dough out into the well and knead for about 10 minutes or until the dough is elastic and smooth. You may have to add another 1/2 cup or more to reach this stage.
Grease the bowl, and place the dough inside, turning it to coat all sides. You may have to add a bit more oil to cover everything. Cover with a loose tea towel and place this in a draft-free area and let rest until doubled in size, about an hour.
Punch the dough down. Cut the dough in half and spread one half into a large rectangle, about 9 x 12 or so. Starting on the short end roll the dough tightly, pinching the seam and folding the ends under. Place into a greased bread pan and gently and lightly oil the tops. Repeat with remaining dough. Let these rise for another hour.
Preheat the oven to 350 degrees F. Bake for 25-30 minutes or until hollow sounding when knocked and golden brown. Butter the tops of the loaves and remove from the pans immediately. Cool completely before cutting.