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White Yeast Bread

1/4 cup warm water
1 (1/4-ounce) package active dry yeast or 2 1/4 teaspoons
1 tablespoon granulated sugar
3 tablespoons vegetable shortening, melted
2 tablespoons granulated sugar
1 tablespoon salt
2 cups warm water
6 cups all-purpose or bread flour*

1. In a large bowl, combine yeast and 1 tablespoon sugar in 1/4 cup warm water (105 to 115°F). When yeast has dissolved, set aside and allow to ripen for 10 minutes.
2. In a separate bowl, stir together melted shortening, 2 tablespoons sugar and salt; stir in 2 cups water. Add to yeast mixture. Gradually add half of flour and mix to form dough. Knead in remaining flour* by hand until dough is moist but not sticky. Knead for about 10 minutes or until dough is smooth and elastic. Place in greased bowl, turning once to coat with oil. Cover with tea towel and allow to rise in warm spot until double (about 1 1/2 hours). Punch dough down; cover and let rise again until doubled (about 1hour). Meanwhile, grease two 8 1/2 x 4 1/2-inch loaf pans; set aside.
3. Punch down dough and divide into 2 loaves; place in prepared pans. Cover with towel and allow to rise until bread crests the top of the pan (about 1 hour).
4. Preheat oven to 350°F.
5. Bake for 30 to 40 minutes, or until brown and bottom sounds hollow when thumped on bottom.

Makes 2 loaves.

*Note: Amount of flour may vary depending on the amount of humidity in the air.