Ingredients

Instructions

  1. Fit a heavy-duty stand mixer with kneader blade.
  2. In a small saucepan scald 1/2 cup milk with 2 tablespoons sugar and 2 teaspoons salt until very warm stirring with a spoon until no sugar or salt granules remain; set aside until luke-warm (for faster cooling place in the fridge for about 15-20 minutes on your top fridge shelf).
  3. Place 4 cups white flour and 3 tablespoons shortening (or lard) in the stainless steel mixing bowl along with the warm milk mixture; cover bowl with a towel to keep the milk warm.
  4. In a cup mix together 1-1/4 cups warm water with 2 teaspoons sugar, mix with a spoon until the sugar is dissolved; add in 1 tablespoon plus 1/2 teaspoon dry yeast, stir with a spoon for about 15 seconds.
  5. Place a towel over the cup and proof for about 8-10 minutes or until foamy.
  6. Place the water/yeast mixture in the bowl.
  7. Start mixing/kneading add in more flour as needed to create a soft smooth dough (about 8 minutes).
  8. Remove the dough to a very lightly floured surface; cover with a clean tea towel and let rest for about 5-8 minutes.
  9. Gather up the dough and shape into a ball, then place in a large well greased bowl.
  10. Cover with plastic wrap and let rise in a warm place for about 1 hour (I use my oven!).
  11. Punch down the dough and place on a surface.
  12. Using hands (not a rolling pin) flatten to a 10 x 14-inch rectangle (trust me this dough will shape beautifully, no need for a rolling pin!).
  13. Roll the dough up tightly then seal the long seam.
  14. Using a knife slice off the dough ends just enough to fit into your 8x4-inch pan, then pinch the dough ends together to seal (you can shape the two ends in a ball and freeze to make buns or discard the dough).
  15. Place in a dark metal 8 x 4-inch bread pan.
  16. Cover and let rise in a warm place for about 30-40 minutes or until doubled.
  17. Bake in a 375 degree oven for about 25 minutes, or until golden brown.