Portuguese Bread

• 2 Tbsp. sugar
• 3 tsp. salt
• 1 c. boiling water
• 1 pkg. dry yeast or 1 yeast cake
• 1 c. warm water
• 6 Tbsp. vegetable shortening
• 6 c. all-purpose flour

1. Put the sugar, salt and shortening into a bowl and add the boiling water.
2. Cool to lukewarm.
3. Dissolve the yeast in the 1 cup warm water.
4. Add to the sugar-shortening mixture.
5. Add 3 cups flour and beat smooth.
6. Add most of the remaining flour gradually. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding any remaining flour.
7. Grease a bowl with olive oil and place the dough in it.
8. Cover with a towel and place it in a warm place until doubled in bulk, about 1 hour. Punch the dough down and divide into halves.
9. Shape each half into a round loaf and place each into an oiled 8-inch round pan.
10. Cover again and let rise in a warm, draft-free place until doubled in bulk, about another hour.
11. Bake in a 400u0b0 oven until nicely browned.

sugar, salt, boiling water, yeast, water, vegetable shortening, allpurpose

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172178 (may not work)