In this recipe, you can replace the 1¾ cups water with potato water. Save the water in which you boil potatoes to use in making white bread. Potato water improves the action of yeast. It also adds a subtle flavor and keeps home-baked bread moist longer.

1. Place about one third of the flour in a large bowl and set aside. In a separate bowl, mix the yeast with ¼ cup warm water, stirring well.

2. Add the sugar, salt, and 1¾ cups water to the yeast. Add the mixture to the flour in the bowl and stir well.

3. Cut in the shortening, using a pastry cutter or your hands. Stir in as much of the remaining flour as possible.

4. Turn the dough onto a lightly floured work surface. Knead 8 to 10 minutes until smooth and elastic, adding flour as necessary.

5. Transfer the dough to a large well-greased bowl, turning to coat both sides. Cover with a damp cloth and place in a warm, draft-free area. Allow to rise until double in volume, about 1–1½ hours.

6. Punch the dough down and let rise a second time until almost doubled in bulk. Grease three 8″ × 4″ or two 9″ × 5″ bread pans.

7. Punch dough down a second time and divide into two or three loaves. Shape loaves and place into prepared bread pans. Cover and let rise until almost doubled.

8. Preheat oven to 350°F. Bake 20 to 30 minutes, or until golden brown. Remove from pans and allow to cool on a rack.