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Put 3 1/2 cups flour, the sugar, salt, shortening and the yeast in large mixer bowl. Stir on speed one until well mixed. Gradually add the warm water. Beat on low speed for one minute, scraping bowl frequently. Beat on speed 2 for 2 more minutes. Change to dough hook. One cup at a time, stir in enough of the remaining flour to make the dough easy to handle. It will be a bit sticky. Kneed on speed 2 for 7 minutes. Turn out on lightly floured surface and kneed until smooth. Place in a well greased bowl and turn over so both sides are greased. Cover with waxed paper and let rise in a warm place until double (45-60 minutes). When 2 fingers stuck in the dough leave an indentation, the dough is ready. Punch down in the center. Divide dough in half and roll each piece out to a 9X18 rectangle. Starting at the 9" end, gradually roll up then tuck the ends under. Place each roll in a greased 8 or 9 inch loaf pan. Set in a warm place, cover with wax paper and let rise until double in size (45-60 minutes). Bake in a preheated oven at 350* for 30 to 35 minutes. Bread should be brown and appear to be hollow when you thump it. Remove from oven and brush tops with melted butter if desired. Put out on cooling rack to completely cool.
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|Serving Size: 1 Serving (1393g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 509 (15%)|
|Amt Per Serving||% DV|
|Total Fat 56.5g||75 %|
|Saturated Fat 26.1g||131 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 7g|
|Cholesterol 75.3mg||23 %|
|Sodium 10664.5mg||368 %|
|Potassium 874.9mg||23 %|
|Total Carbohydrate 616.4g||181 %|
|Dietary Fiber 21.8g||87 %|
|Sugars, other 594.6g|
|Protein 83.7g||120 %|
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Calories per serving: 3374
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