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1
Dissolve the yeast and 1 tablespoon of the sugar in the warm water and let the mixture foam.
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2
In a bowl, add the shortening to the warm milk.
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3
Meanwhile, using an electric mixer with the paddle attachment, beat the eggs on high speed.
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4
While beating, gradually add the remaining 2/3 cup sugar and beat until thick and lemon colored.
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5
Change the attachment on the mixer to a dough hook.
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6
Add the dissolved yeast and the shortening mixture to the egg mixture and combine on low speed.
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7
Gradually add the flour and salt to the mixture.
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8
When all of the flour is incorporated, beat the dough on high speed for about 5 minutes, until the dough is firm but stretchy.
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9
Pour the batter into a large bowl, cover with a kitchen towel, and let rise in a warm place until doubled, about 1 1/2 hours.
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10
Punch the dough down, cover with the kitchen towel again, and return it to the warm place.
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11
Let the dough rise until doubled again, about 1 hour.
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12
Preheat the oven to 350F.
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13
Grease 2 angel food cake pans.
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14
Punch down the dough again, divide it into 2 equal pieces, and place the pieces, uncovered, in the greased pans.
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15
Set the pans in a warm place and let the dough rise to the top of the pans, about 30 minutes.
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16
Bake for 30 to 45 minutes, until the top is golden and the loaf sounds hollow when tapped.
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17
Remove the pans from the oven, let the loaves cool for 2 minutes, and then remove from the pans.
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18
Slice the bread into 1-inch-thick slices and serve warm with butter.
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19
This bread is allowed to rise three times, resulting in very light bread.
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20
This process takes time, so allow approximately three hours for this recipe, with more than two of those hours being inactive time.
