Instructions: To make sponge: Pour warm water,milk powder and 2 Tbsp sugar into mixer bowl. Sprinkle in yeast and wisk until dissolved.

Add flour and beat until smooth. Cover. Let rise in warm place, free from draft, until light and spongy, about 1 hour.

To make bread: Stir sponge down. Stir in sugar, salt and shortening and remaining flour. Knead for at least 10 minutes with mixer.

Turn dough out on lightly floured board. Kneed a little manually til smooth and elastic. Place in greased bowl, brush with shortening.

Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.

Punch down and turn out onto lightly floured board. Divide in half, let rest 15 to 20 minutes. Shape into loaves. Place in greased bread pans, 9x5x3 inches. Cover. Let rise in warm place, free from draft, until center is slightly higher than edge of pan, about one hour. Bake in hot oven (400 F) for 30 minutes. Turn down to 350F and continue baking for 20 minutes longer.

Makes 2 loaves.

This bread turns out very close to store bought bread with a lovely texture.

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