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1
Fit a heavy-duty stand mixer with kneader blade.
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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).
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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.
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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.
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5
Place a towel over the cup and proof for about 8-10 minutes or until foamy.
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6
Place the water/yeast mixture in the bowl.
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7
Start mixing/kneading add in more flour as needed to create a soft smooth dough (about 8 minutes).
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8
Remove the dough to a very lightly floured surface; cover with a clean tea towel and let rest for about 5-8 minutes.
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9
Gather up the dough and shape into a ball, then place in a large well greased bowl.
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10
Cover with plastic wrap and let rise in a warm place for about 1 hour (I use my oven!).
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11
Punch down the dough and place on a surface.
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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!).
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13
Roll the dough up tightly then seal the long seam.
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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).
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15
Place in a dark metal 8 x 4-inch bread pan.
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16
Cover and let rise in a warm place for about 30-40 minutes or until doubled.
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17
Bake in a 375 degree oven for about 25 minutes, or until golden brown.
