To soften yeast, in a large mixing bowl combine:

2 cups warm potato water (water in which peeled potatoes have been boiled)
1 scant tbsp (or 1 packet) active dry yeast

Allow yeast to proof. Stir in:

3 tbsp sugar
1 tbsp salt
3 cups unbleached all purpose flour

Beat well to develop gluten. Stir in:

2 tbsp. melted shortening, cooled until just warm

To make a soft dough, gradually add:

2-1/2 to 3 cups unbleached all-purpose flour

Turn out on a floured surface and knead until smooth.  Place in a
greased bowl, turning dough once to grease the top.  Cover and let rise until
doubled in bulk, 1 to 1-1/2 hours.  Knead dough down in bowl.  Divide dough in
half.  Shape into balls and place in well-greased round pans.  Cover and let
rise until almost doubled, 45 to 60 minutes.  Before baking, dust loaves
lightly with flour.  Bake at 400F for 35 to 40 minutes.  Cool on wire racks.
Makes 2 loaves.


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My own comment: don't be fooled by that "knead until smooth" stuff.  It gets
smooth VERY quickly, it comes out smooth before you even knead it! So knead
the heck out of it or it won't rise.