Preheat oven to 375. 

Grease and flour a loaf pan.

Stir yeast into warm water until it dissolves.  Add shortening, salt, and sugar.  Stir. 

Add flour, 1 cup at a time and blend thoroughly after each addition until well blended and it pulls away from the sides of the bowl. 

Cover the bowl with a towl and sit in a warm place to raise for 30 to 45 minutes or until almost double in size. 

Cover hands with flour and remove dough from bowl to loaf pan.  Gently pat down the dough into the loaf pan unti lit is smooth on top.

Cover and let stand in a warm place until the dough reaches about 1/2 to 3/4 of an inch from the top of the pan.

Bake at 375 for 35 to 45 minutes until golden brown and when thumped it sounds hollow.

Take out of oven, brush the top with butter to soften it.  You can also, before baking, run a knife gently down the middle to make a split-topped loaf. 

I am unable to knead bread due to a physical condition and have used this recipe since 1965 when I was a new bride just learning to cook.  I could not even boil water, but I could bake bread!  This is from a Betty Crocker Cookbook circa 1962.