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. Note that yeast needs heat to activate, but hot water will kill it, so use warm water. Wait about 10 minutes. The mixture will bubble and “bloom” as the yeast activates. Stir in half a cup of flour just before you add it to the dough.
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: Start by adding the evaporated milk to the bowl, then add the dry ingredients (flour, sugar, salt) and Crisco. Stir with a spatula, then attach the dough hook and set the mixer to the lowest speed. 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 8-10 minutes. You are looking for a dough without lumps that forms into a mass and pulls away from the sides of the mixer.

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 (spray with nonstick spray or use Crisco) and cover with a clean kitchen towel. Put the bowl in a warm place, such as an oven, with a jar of steaming water. Be careful not to leave the oven light on, as it can get too hot and kill the yeast. In Florida, we can usually just put it 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: Place the loaf pans in a warm place for 1-1.5 hours to double in size again.

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 to ensure even cooking. 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 it 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.