White Bread

One 14 gram package active dry yeast

3 tablespoons white sugar

2 ½ (590ml) cups warm water (45 degrees C)

3 tablespoons Crisco

1 tablespoon salt

6 ½  cups(814g) flour

In a stand mixer bowl fitted with the dough hook, dissolve yeast and

sugar in warm water. Stir in Crisco, salt and two cups of the flour.

Stir in the remaining flour, 1/2 cup at a time, incorporating well after

each addition. Mix until a soft smooth ball forms.

Lightly oil a large bowl, place the dough in the bowl and turn to coat

with oil. Cover with a damp cloth and let rise in a warm place until

doubled in volume, about 1 hour.

Deflate the dough and divide into two equal pieces and form into

loaves. Place the loaves into two lightly greased loaf pans. Cover the

loaves with a damp cloth and let rise until doubled in volume, about

40 minutes.

Preheat oven to 175 degrees C. Bake until the top is golden brown and

the bottom of the loaf sounds hollow when tapped, about 35 minutes.