Making the Bread Dough

1. Activate the Yeast: Add one tablespoon of sugar to 2 cups of warm water, not hot. Then add the yeast, a package equals 2.25 teaspoons. Yeast needs heat to activate, but hot water will kill the yeast. Stir in half a cup of flour and set aside for 10 minutes. The mixture will bubble and “bloom” as the yeast activates.
2. Gather Ingredients: Measure all the ingredients and have them ready to add to the stand mixer to create the dough. It is helpful to have everything organized in advance. This can be done while the yeast is activating. 
3. Forming the Dough: Put the dry ingredients (flour, sugar, salt) in the bowl. Stir with a spatula, then put on the dough hook. Add the Crisco and evaporated milk, and start the mixer on the lowest setting. As the dough is forming, pour in the yeast mixture. Pause to scrape down the sides and ensure the dry ingredients from the bottom are incorporated. If the dough seems dry or wet, add a little flour or milk to achieve the right consistency. Once everything is incorporated, raise the speed of the mixer to 2-3 and knead for 5 minutes.

The Rising Process

1. First Rise: Turn the dough out onto a floured surface and form a ball. Drop the ball into a large greased bowl (nonstick spray or crisco) and cover with a clean kitchen towel. Put the bowl in a warm place, like in an oven with the light on. In Florida, we can usually just put in outside… leave the bowl for 2-2.5 hours for the dough to double in size.
2. Form the Loaves: Punch down the dough and divide it into three equal parts. Knead by hand into smooth balls, form into loaves with smooth tops, and put them into greased (nonstick spray or crisco) loaf pans.
3. Second Rise: Put the loaf pans in a warm place for 1-1.5 hours to again double in size.

Baking and Serving

1. Bake the Bread: Preheat the oven to 350°. Brush the tops of the loaves with an egg wash, a beaten egg. Then, put them into the oven for 30-35 minutes on the bottom shelf. Depending on your oven, you may need to turn the loaves after 20 minutes so that they cook evenly. Also, keep an eye on the tops. If they are getting too brown, you may want to cover them loosely with foil.
2. Cool: It is tempting to cut into the loaf right away, but it is better to let them cool for 15 minutes in the pan and then another 30-45 minutes on a rack. Serve with salted butter or use to make French Toast.