Easy Slicing White Sandwich Bread

Step 1: Heat milk in a small saucepan until warmed through; remove from heat and stir in sugar and shortening; allow to cool to lukewarm.

Step 2: Sprinkle yeast over warm water; mix well to dissolve, then aside to activate, about 5 minutes.

Step 3: In a large mixing bowl, pour the milk mixture and stir in 3 cups of the flour, followed by the yeast mixture.

Step 4: Using an electric mixer, beat for 2 minutes (or stir with a wooden spoon until mixture is very smooth and batterlike).

Step 5: Add in enough remaining flour, a little at a time, until a shaggy dough forms, one that leaves the sides of the bowl as you mix.

Step 6: Dump the dough onto a floured board, cover, and let rest for 10 minutes.

Step 7: Knead dough with floured hands, working in more of the remaining flour as needed to keep the dough from sticking, for about 8-10 minutes, or until the dough is smooth and elastic.

Step 8: Place ball of dough into a large greased bowl, flip over to grease the top; cover with plastic wrap and let rise until doubled in bulk (about 45 minutes for rapid rise yeast, and 1 1/2 hours for regular active dry yeast).

Step 9: Punch the risen dough down, cover, and let rise until doubled again, about 23 minutes for rapid rise or 45 minutes for active dry yeast.

Step 10: Divide dough into 2 balls and form each into a loaf shape; place each into a 9x5" greased loaf pan; cover with greased plastic wrap and let rise until the dough rises above the edges of the pan, about 30 minutes to 1 hour for rapid rise, 1- 1 1/2 hours for regular active dry yeast.

Step 11: Bake for 35 minutes in a preheated 400 F oven until golden brown.

Step 12: Let bread cool on wire racks at least 15 minutes before attempting to slice.