In stand mixer, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Slowly add warm water and beat with electric mixer on low speed 1 minute, scraping bowl frequently.
Increase mixer speed to medium speed for 1 minute, scraping bowl frequently.
Add remaining flour, 1 cup at a time, to make dough easy to handle. Continue to mix dough using dough hook on mixer until dough becomes springy and doesn't stick to the sides of the bowl.
(At this point the dough should not stick to your fingers when you touch it, it would have the same feel as playdoh)
Cover bowl loosely with plastic wrap and a kitchen hand towel and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
Gently push fist into dough to deflate. Divide dough in half and stretch a few times to shape into a ball with the smooth side up.
Place each half in a lightly greased bread pan and brush with olive oil on top. Cover with plastic wrap and kitchen towel and let rise in warm place 35 to 50 minutes or until dough has doubled in size.
Once dough has risen preheat oven to 425°F. When oven is hot, place both loaves in the oven and cook for 20-25 minutes until loaves are golden brown.
Remove from oven, brush tops with melted butter, and allow to cool slightly.
Slice while warm and enjoy!
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Helpful Tips for All Recipes
When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
I always use unsalted butter in my recipes.
I always use a meat thermometor to test for doneness when cooking meat.
When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.