Begin by testing yeast. Dissolve 2-1/4 tsp. of yeast
(for 1 package) in 1/2 cup warm water and let sit for 5 minutes. If the
mixture bubbles, the yeast is alive. If not, go out and buy fresh yeast.
Combine about 1/4 of the flour and the rest of the
dry ingredients in a large mixing bowl.
Heat the liquid ingredients in a saucepan until just
warm. A food thermometer should read 25-30° C (110°
F). Shortening or butter does not need to melt
but should be soft.
Combine dry and liquid ingredients and add the
softened yeast along with eggs, if called for. Beat well for three
minutes, using a mixer or by hand.
Gradually add the rest of the flour to the dough,
stirring with the mixer or spoon as long as you can:
When the dough becomes too stiff to stir, sprinkle a
clean working surface with flour and turn the dough onto the
surface.
Begin kneading. Gather the dough into a ball and fold it
in half towards you. Press down and away from you firmly but
lightly with the heels of your hands. Turn dough 1/4 turn
and repeat process.
Knead as long as the recipe calls for, until the dough
is smooth and feels springy and elastic.
Grease a clean mixing bowl with
shortening. Place the kneaded dough in the bowl and turn it
so all surfaces are greased:
Cover the bowl with a towel and set in a warm spot to
rise for 40 minutes.
When dough is doubled, punch down dough and let it sit for
1-1.5 hours:
Punch down dough and let it sit for 10 minutes before proceeding. Divide
dough into pieces as called for in recipe.
Flatten dough pieces and roll up tightly, jelly
roll fashion. Pinch edges to seal. Place in greased loaf pans so the
short sides touch the pan. Cover and let rise again until the dough
fills the pan and rises 1" over the top:
Bake as directed in recipe. Remove from oven when
golden brown and loaf sounds hollow when tapped on the bottom.
Remove from pans and let cool:
