Instructions

1. Pour one cup warm water into a large mixing bowl. Use a candy thermometer to ensure that the water is between 105 and 120 degrees F.

2. Add one package of dry active yeast to the warm water. Stir well to mix and let sit for three to five minutes.

3. Add 1/4 cup white granulated sugar and 1 1/2 tsp. salt. Stir gently to combine.

4. Add two cups flour, one whole egg and two tbsp. vegetable shortening. Using an electric mixer, beat on low speed until mixture is thoroughly combined.

5. Slowly add the remaining 1 1/2 to 2 cups all-purpose flour as you continue to beat the mixture on low speed. Continue to add flour until you have a soft, thick dough. You may need to set aside the electric mixer and use your hands as the dough thickens.

6. Sprinkle the work surface with flour. Knead the dough until you have a ball, about five minutes.

7. Coat a large mixing bowl lightly with vegetable oil. Place your dough in the bowl, turning it once to coat both sides.

8. Cover the bowl with a damp dish towel. Place it in a warm spot (next to your oven, for example) and let it sit for one to two hours or until the dough has doubled in size.

9. Dust your work surface with flour. Turn your bread dough out onto the work surface and knead it well for five to seven minutes.

10. Use immediately or cover and refrigerate for up to three days. Allow the bread dough to return to room temperature before using.