In a large mixing bowl, mix sugar, salt, yeast and 2 1⁄2 cups flour. Heat water and shortening until shortening is melted. Let cool until warm. Add to dry mixture, blending until smooth. Then, beat for 2 min. Add egg and 3⁄4 cup flour. Beat 2 more min. Stir in 2 1⁄2 cups flour with spoon to make soft dough. Turn out on floured surface and knead for 10 min. until smooth and elastic. Turn into greased bowl and turn so top is greased. Cover with damp cloth and let rise until doubled in size, about 1 1⁄2 hours. Punch down and let rest a few min. Turn out on lightly floured surface. Divide into 2 halves. Take each half and roll out into a 9×18 pan. Roll each rectangle into a loaf, pressing the seams to seal. Place loaves, seam side down, in greased 5×9 loaf pans and let rise to the top of the pans. Bake at 350ºF for 30 min.

Yield: 2 loaves.