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Mix yeast, 3/4 c water and sugar in bowl, let stand. In a very large bowl, add 5 cups flour,
2 2/3 cup water, salt and shortening. Beat until smooth. Add yeast mixture. Mix in enough remaining flour to make dough easy to handle (4 to 5 remaining cups). Knead dough on a lightly floured board until smooth and elastic (about 10 minutes). Place dough back into a greased bowl, cover and let sit in a warm place until dough has doubled in size (usually about an hour). Punch down dough, divide in half, make into a loaf (roll out a rectangle, roll it up, seal ends). Place into a greased loaf pan. Let rise until double again (about an hour). Heat oven @ 400 degrees. Place loaves in center of oven. Bake for 30 to 35 minutes or until golden brown (when tapped loaves will sound hollow inside). Brush with margarine and cool on wire rack.
--DO NOT USE SELF-RISING FLOUR FOR THIS RECIPE---
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