Dissolve the yeast in the warm water with the sugar and fill your mixer bowl with hot water while weighing flour. Pour the yeast mixture into the bowl with the shortening and add the flour. Knead for 30 seconds on speed 1 then turn to speed 2 and continue kneading for 3 more minutes til dough is smooth and leaves the side of the bowl clean. Place in a greased plastic bag and let rise for 1-1 1/2 hours. Return to bowl and knead a further minute. Either fit into 3 x 1 lb greased loaf pans (which should be half full) or shape into 2 or 3 baps and cook on a baking tray. Cover and prove until double in bulk. Bake at 450 F/230 C/Mk 8 for 25 to 30 minutes. When done the loaves should sound hollow when rapped on the bottom.
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|Serving Size: 1 Serving (918g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 290 (15%)|
|Amt Per Serving||% DV|
|Total Fat 32.2g||43 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 124.7mg||38 %|
|Sodium 1048.8mg||36 %|
|Potassium 1441.8mg||38 %|
|Total Carbohydrate 301.1g||89 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 286.7g|
|Protein 99.4g||142 %|
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Calories per serving: 1922
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