Combine in saucepan: buttermilk, salt, and shortening. Heat almost to a boil. Cool thoroughly. In a 2 cup measuring cup, combine dry yeast, sugar, and water. Add yeast mixture to cool milk mixture. Mix. Gradually add flour to make workable dough. Knead 10 minutes on floured board. Place in bowl and cover. Let rise for 45 minutes. Punch down. Divide into three equal loaves. Place loaves in greased bread pans. Let rise 45 minutes. Bake at 375ºF. for about 30 minutes. Yield: 3 loaves. 

Quick Sourdough Bread

2 packages of active dry yeast
1 1/2 cup of warm water
1 cup of plain yogurt
3 teaspoons of salt
5-6 cups of flour

Grease cookie sheet and sprinkle with cornmeal. In large bowl, dissolve yeast in warm water; blend in yogurt and salt. Lightly spoon flour into measuring cup; level off. Add 2 1/2 cups flour. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 2 to 2 1/2 cups flour to form a stiff dough. On floured surface, knead in up to 1 cup flour until dough is smooth and elastic, about 5 to 8 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 hour. Punch down dough. Divide dough into 2 parts; shape into balls. Place on cookie sheet. Cover and let rise in warm place until light and doubled, about 1 hour. Heat oven to 400ºF. With sharp knife, cut 3 slashes across top of each loaf. Brush loaves with water. (This is what is going to give the crisp crust.) Bake for 35-45 minutes, brushing with water every 15 minutes, until loaves sound hollow when lightly tapped. Remove from pan immediately. 

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