In a large bowl, soften the yeast in the lukewarm water. Mix the salt, 2 tablespoons of the shortening, and the cold water together and add to the yeast mixture.

Sift in the flour gradually, beating well after each addition for a smooth consistency. You will probably have to knead in the final cup of flour.

Shape the dough into a ball, brish lightly with the remaining shortening, and cover with a dry cloth. Set the bowl in a warm place until doubled in bulk, anout 1 hour.

Punch the dough down and, on a floured board, knead about 5 minutes. Shape into 2 round loaves on a well greased baking sheet. Cover with a dry cloth and set to rise another 45 minutes.

Preheat the oven to 400 degrees F. Bake the loaves on a cookie sheet 50 minutes, until they are light brown and sound hollow when tapped. *****

This is an adaptation of the traditional recipe that is still being used by almost every Native American family.