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1
Sprinkle the yeast on the 200 grams of warm water (about 85 to 95'F) and set aside.
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2
Mix the 625 grams warm water,sugar, salt, dry milk, shortening and about 420 grams of the flour (approximately 1/3 of the flour).
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3
Add Yeast mixture if the yeast has been activated.
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4
If not, wait until the yeast mixture has started to foam up.
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5
Mix using a digging or canoeing type motion, lifting the dough slightly to stretch the mixture and add air to activated the gluten in the flour.
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6
Mix for 8 minutes.
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7
Start incorporating all but approximately 200 grams of the flour (reserved to dust the counter for kneading).
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8
When most of the flour is incorporated, pour onto a floured surface and knead the dough for about a minute or two.
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9
Adding more flour if the dough is still sticky.
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10
Place dough on a greased pan and cover with a kitchen towel.
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11
Let rise in a warm room for about an hour or until it has at least doubled its original size.
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12
If your house is cool, turn the oven light on at the beginning of the process and let the dough rise in the oven with just the light on for warmth.
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13
Punch down the dough and rest for 15 minutes.
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14
Cut dough into three equal parts.
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15
Stretch each part while tapping it firmly on the counter.
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16
Fold the left and right sides in to the center and press firmly starting at the top and working your way down to create a rectangle.
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17
Starting at the bottom, roll the dough up to form a log.
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18
Place into greased loaf tins and let rise for 45 minutes to an hour or until it just starts to rise above the pan edge.
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19
Bake at 350'F for 30 to 35 minutes.
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20
Turn out onto a wire rack immediately when removed from the oven to prevent sweating.
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21
Let cool slightly before slicing.
