4 1/4 c. all-purpose flour
1 1/4 c. lukewarm water
2 (1/4 oz.) pkgs. dry or compressed yeast
1/2 tsp. salt
3 tbsp. vegetable shortening or butter
2 tbsp. sugar

Dissolve yeast in 1/4 cup warm water with a pinch of sugar. Allow to sit for 5 minutes or until yeast begins to foam.

Stir in remaining warm water. Add melted and cooled butter.

Whisk together dry ingredients. Add half the flour to the yeast mixture, mixing with spoon, electric mixer or bread kneading attachment.

Turn dough out onto a lightly floured board, silicone sheet or other clean work surface.

To knead, fold the dough over and push away with the heel of the hand, adding remaining flour gradually. Give the dough a quarter turn and fold over and push away again. Continue this folding, pushing and turning procedure until the dough is smooth and elastic, usually 8 to 10 minutes. Use as little flour as possible to make for a lighter bread. When done, dough may still be slightly sticky.

Place the dough in a greased bowl, turning to grease the surface. Cover the dough with a clean, damp cloth and let rise until doubled in bulk. To determine whether the dough has risen sufficiently, press two fingers about 1/2" into the dough. If the indentations remain, the dough is ready to shape.

Punch dough down to press out the air and cut into two equal pieces. Form each piece into a smooth loaf shape, tucking under ends and positioning seams at the bottom. Place into well buttered or oiled loaf pans which have been lightly dusted with flour. Allow the dough to rise until doubled in bulk, about 1 hour.

Bake in a 375°F oven for 35 minutes or until golden brown and loaf sounds hollow when tapped underneath. Reduce heat to 350°F if loaves are browning too quickly to keep the crust light, if desired. After 5 minutes, remove loaves from pans and cool on a wire rack to prevent steaming the bread and making it soggy. Bread may optionally be brushed with melted butter for a soft top. When bread has thoroughly cooled, wrap tightly in wax paper or plastic wrap. If bread is to be stored more than 1 day, it may be covered tightly and refrigerated or frozen.

To make Pepperoni Bread, use the same white bread recipe. After the first rising, roll the dough into a rectangle, approximately 8x12 inches, on a floured board. Spread 1/4 pound of sliced pepperoni evenly over the dough and top with 2 ounces of grated or sliced American, mozzarella, or Provolone cheese. A few tablespoons seasoned pizza sauce may optionally be spread over the cheese as a variation.

Roll into a loaf, in a jelly roll fashion, and crimp the end. Place the loaf on a greased baking sheet, crimped side down. Make 4 evenly spaced slits on the top of the loaf, and brush with an egg that has been slightly beaten with a few drops of water.

Cover with a cloth; allow to rise until doubled in bulk. Bake in a 375°F oven for 35 minutes or until golden brown and loaf sounds hollow when tapped underneath.