Expert skill level, takes about 3 hours and 35 minutes to make.

Step into the comforting embrace of a kitchen filled with the aroma of freshly baked homemade bread. Each loaf is a testament to the timeless art of baking, crafted with care and precision to deliver a sensory experience that transcends mere sustenance.

Ingredients:

– 6 to seven cups of all-purpose or bread flour

– 3 tablespoons of sugar

– 1 tablespoon of salt

– 2 tablespoons of shortening or softened butter

– 2 packages of regular active or fast acting dry yeast, this is about 4 1/2 teaspoons

– 2 1/4 cups of very warm water, about 120 – 130 degrees Fahrenheit

– 2 tablespoons of butter, melted if desired

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Directions:

Step 1: In a large bowl, stir 3 1/2 cups of the flour, sugar, salt, shortening, and yeast until mixed. Add warm water. Beat with an electric mixer on low speed for one minute, scrape the bowl frequently. Now beat on a a medium speed for one minute and make sure to scrape the bowl frequently. Stir in the remaining flour, this should be done one cup at a time, make sure the dough is easy to handle.

Step 2: Place the dough on a lightly floured surface, knead for about 10 minutes or until the dough becomes smooth. Grease a large bowl with shortening, place the dough in this bowl and turn the dough to grease all sides. Cover the bowl loosely with plastic wrap and let rise in a warm place for about 40 to 60 minutes or until the size of the dough has doubled. Dough is ready if it stays unindented when touched.

Step 3: Grease the bottoms and sides of two loaf pans with shortening or cooking spray, gently push fist into the dough to deflate – divide the dough in half and place on a lightly floured surface, flatten each half with hands or rolling pin into an 18×9 inch rectangle. Roll the dough up tightly, beginning at the shorter side (9 inches). Press with thumbs to seal after each turn, pinch edge of dough into roll, pinching each end to seal. Fold ends under loaf, place loaves with the seam sides down, in pans. Brush loaves lightly with one tablespoon of melted butter. Cover loosely with plastic wrap and let rise in a warm place for 35 to 50 minutes or until the dough has doubled in size.

Step 4: Move oven rack to low position so that tops of pans will be in center of the oven, and bake for 25 to 30 minutes or until the loaves are a deep golden brown and sound hollow when tapped. Remove from pans to cool and brush the loaves with the remaining one tablespoon of butter.

Step 5: Cool completely then enjoy!