Super Simple Refrigerator Bread
1/3 Cup Sugar
1/3 cup shortening
1 Tbsp Salt
2 Cups Boiling Water
2 Packages Active Dry Yeast
1 Tsp Sugar
¼ Cup Warm Water
2 Eggs, Well Beaten
7-1/2 To 8 Cups Flour
In a large cowl, combine the 1/3 cup sugar and shortening with the salt and boiling water; let cool until lukewarm.
In a small bowl, stir yeast into the 1 tsp sugar and the ¼ cup warm water; let stand until bubbly (5-15 minutes).
Add yeast mixture; stir in eggs. Beat in 4 cups flour; then gradually stir in as much of the remaining flour as the dough will absorb, mixing well. Place in a greased bowl; cover and refrigerate for at least 3 hours or until next day.
Divide dough in half. With greased hands, shape each portion into a smooth loaf. Place each in a greased 9x5 inch loaf pan. Cover and let rise in a warm place until doubled in size. (about 2 hours).
Bake in a 350 degree F oven for 30-35 minutes or until bread sounds hollow when tapped. Turn onto racks and let cool.