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This method uses what is called a miracle riser which is just a fancy term for sponging.
1.    Combine in a large mixing bowl:
•    2 packages active dry yeast
•    1 cup warm water
•    2 teaspoons sugar
•    ½ teaspoon salt, and
•    ½ cup white flour
Beat until smooth on low speed of mixer or with a wire whip.  Cover, let stand in warm place 15 minutes.  Mixture will be foamy.  This is the “Miracle Riser.”
2.    To “Miracle Riser” add:
•    1 1/4 cups warm water
•    1/4 cup instant dry milk
•    2 tablespoons sugar
•    2 teaspoons salt
•    2 cups white flour
•    3 tablespoons soft shortening
Beat 2 minutes on medium speed with electric mixer.
3.    Gradually stir in about 3 ½ cups white flour to make a very stiff dough.  Dough too soft will be sticky to roll out.  If it is difficult to stir in all the flour, work the remaining flour into dough when shaping into a smooth ball.
4.    Turn out dough on well-floured surface and shape into smooth ball with hands.  Cover with the bowl.  Let rise 10 minutes.  These short rest periods allow the dough to relax and it is easier to handle.
5.    Roll out the dough to ½ inch thickness on well-floured surface, turning to coat both sides with flour.  Fold dough in half.  Roll and fold 4 more times.  Divide dough in half; shape into balls.  Place close together; cover with bowl.  Let rest 10 minutes.
6.    Shape loaf: roll out ball of dough on lightly floured surface to 15 x 6 inch rectangle, turning over once or twice while rolling.  Roll up tightly starting with 6 inch side.  Seal dough with heels of hands after each roll.  Seal ends.  Place loaf in well-greased 9x5x3 inch or 8 1/2×4 1/2x 2 ½ inch pan.
7.    Cover; let rise in warm place (85 o to 90 o F.) Until light and doubled in size.  (Cover loosely with a damp cloth or slip into a large plastic bag.  Uncovered loaves will form a dry crust and may not rise properly.)
8.    Bake bread at 375 o for 35 to 40 minutes, or until a rich golden brown.  Bread browns better all the way around in satin finished aluminum, dull metal and glass ovenware pans than in shiny metal pans.  The baked loaf sounds hollow when tapped.  Remove from pan immediately to prevent a soggy bottom crust.  Cool on a wire rack.  For a shiny crust, brush while warm with butter.