Ingredients:
2 cans Texsun grapefruit or same-size juice cans, empty & washed
2 & 1/2 cups warm water
2 pkgs. (1 & 1/2 Tbsp. yeast)
4 Tbsp. shortening (I use Butter Flavor Crisco)
2 teaspoonsful salt
4 Tbsp. sugar
6 cups flour

How to make this recipe:
In a large mixing bowl, dissolve yeast in water. Add shortening, salt, sugar and half of the flour. Beat two minutes at medium mixer speed or by hand two and a half minutes, scraping sides & bottom frequently.

Add remaining flour & blend with a spoon. Scrape sides of bowl. Cover with a cloth & let rise in a warm place (85 degrees F) about 30 minutes or until double in size. Then beat batter about 25 strokes and put into greased juice cans. Smooth top & pat with a floured hand.

Let rise again in cans until batter reaches 1 in from the top.
Bake 45 to 50 minutes at 375 degrees.

Remove from can and let cool on rack.

Cut when cool. Notes: This is a great first-time bread recipe!
Tips for rising dough: I empty the dishwasher, take out the tube in the middle & start the heated drying cycle while I'm mixing it all up. Then I put the bowl with the dough, uncovered, inside the dishwasher & turn off the heat. (Make sure it's not too hot, though.) It rises quicker & it's out of the way while you clean up.
After cool, bread is easy to cut, since it has the indentions of the can imprinted on it. Virtually impossible to make a crooked slice. And the smell is wonderful!

Prep time: 10 minutes until mixed, then add rising times

Serves 10

Recipe from: Victoria Duran