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1
In the bowl of a stand mixer fitted with the dough hook attachment, combine 2 1/2 cups of the flour and the yeast with a wire whisk.
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2
In a medium saucepan, heat the soy milk, sugar, shortening, and salt until warm, about 110F.
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3
Add the soy milk mixture to the flour mixture, and beat on low for about 1 minute.
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4
Scrape down the bowls sides with a rubber spatula.
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5
Beat on high for an additional minute.
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6
Stir in the remaining flour, 1 cup at a time, to make a stiff, but pliable, dough.
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7
Turn the dough onto a floured board, and knead 10 minutes, until the dough is smooth and elastic.
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8
Transfer the dough to a bowl sprayed with dairy-free baking spray, turning to coat all sides.
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9
Cover with a kitchen towel, and let rise until doubled in bulk, about 1 hour.
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10
Transfer the dough ball to a bowl sprayed with dairy-free baking spray, turning the dough to coat all sides.
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11
Cover with a kitchen towel, and let rise until doubled in bulk, about 1 hour.
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12
Punch the dough down, and divide into 2 portions.
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13
Shape each portion into a ball, and place each on a lightly floured board.
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14
Cover with a kitchen towel, and let rest about 5 minutes.
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15
Place the dough into two 8-inch loaf pans sprayed generously with dairy-free baking spray.
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16
Cover the pans with kitchen towels, and let rise until doubled in bulk, 30 to 45 minutes.
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17
Preheat oven to 375F.
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18
Bake for 35 to 45 minutes.
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19
Cool slightly, and then remove from pans onto wire rack to cool completely.
