Instructions

1. Pour 2 cups lukewarm water into the bowl of your mixer. Pour in 1 tablespoon sugar and 2 tablespoons yeast. Stir lightly to combine and allow to sit and bubble, undisturbed, for 15 minutes.

2. Mix in 2 tablespoons of vegetable shortening, 1 tablespoon of sugar, and 1 cup of flour. Start the mixer, with dough hook attached, on its lowest setting. Add 1 cup of flour after the first cup of flour is absorbed; repeat until you have added 5 cups total, increasing and decreasing mixer speed as the dough indicates.

3. Mix in 1 tablespoon salt, then begin sprinkling in a tiny bit of flour at a time, just until a ball of dough starts to form in the middle of the bowl. Continue mixing until a smooth ball of dough with an elastic texture is clinging to your dough hook.

4. Remove mixing bowl full of dough from mixer and knead by hand, dusting your hands with flour before proceeding. Knead for about 10 minutes to increase the elasticity of the dough, then form into a ball and return it to the bowl.

5. Cover the ball with a clean dish towel or plastic wrap and let rise in a warm place, free from draft, for about 1.5 hours.

6. Knock the air out of the dough. This is also called "punching down" - though actual punching is rarely necessary. Divide into 4 equal pieces. Form each piece into a ball of its own, cover, and allow to rise for 15 minutes. Shape each ball into a 16" x 3" loaf. Place on parchment-lined baking sheets, cover, and let rise for another 1.5 hours.

7. Preheat oven to 375 degrees Fahrenheit, then bake bread for approximately 30 minutes. Tap each loaf on the bottom with your knuckles; when it sounds hollow, it is done. Cool each loaf completely on cooling racks before serving.