In a large mixing bowl, combine the flour, yeast, sugar, and salt, mixing well to evenly distribute the ingredients.

Add the cookeen (shortening) and margarine to the dry ingredients. Using your fingers, rub these into the flour until the mixture resembles coarse crumbs.

Gradually add the warm water to the flour mixture, a little at a time, while stirring with a large spoon or your hand.

Add the oil and mix until the dough starts to come together.

Knead the dough in the bowl or on a lightly floured surface for about 8-10 minutes, until it’s smooth and elastic.

Place the dough in a large, greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.

Once the dough has risen, punch it down gently to release any air.

Divide the dough in half and shape each portion into a loaf.

Place each loaf into a greased loaf pan.

Cover the pans with a kitchen towel and allow the dough to rise again for about 30 minutes.

Preheat the oven to 370°F (190°C).

Once the oven is heated, bake the loaves for 45 minutes or until the tops are golden brown, and the bread sounds hollow when tapped.

As soon as the bread comes out of the oven, brush the tops with melted butter to give them a soft, glossy finish.

Let the loaves cool for a few minutes before slicing, if you can resist the temptation!