Italian Bread

Dissolve yeast, shortening and sugar in water. Stir in 4 cups flour, salt and egg. Beat until smooth. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning once to grease top.

Cover and allow to rise in warm place, punching down every 10 minutes for 1 hour, then allow to rise for 1 additional hour or doubled. Punch down; let rest 10 minutes. Divide into 2 loaves. Place on greased cookie sheets and slash tops 3 times. Cover and let rise until doubled, about 1 hour. Bake at 350° for about 45 minutes or golden brown.

Cool on wire rack. Brush with melted butter.