Cottage Bread

3 3/4 cups sifted flour
1 Tbsp. soft shortening
1 1/2 Tbsp. sugar
1/4 cup warm water
1 1/4 tsp. salt
1 pkg. dry yeast
1 cup warm water

Add the yeast to the 1/4 cup warm water. Pour the 1 cup warm water in large mixing bowl, add sugar and salt. Blend together until lukewarm and salt and sugar are dissolved. Stir yeast mixture well and pour into the bowl. Mix in half of the flour and beat until smooth. Add the soft shortening with more flour. Mix in flour, a little at a time, just until dough cleans sides of bowl and can be handles. Total amount will be 3 1/4 to 3 3/4 cups flour. Turn out onto lightly floured board. Knead dough until smooth and little bubbles can be seen beneath the surface. Round up dough. Place dough smooth-side-down in lightly greased bowl, turning once to grease top. Cover with damp cloth and let rise in warm place about 60 minutes, until dent remains when finger is pressed deep into side of dough. Punch down dough. Turn out onto lightly floured board and shape into round loaf. Place on baking sheet. Cover with damp cloth and let rise in warm place about 45 minutes. Just before baking, quickly make 6-inch slashes, 1/4-inch deep on top of loaf, to form a cross. Sift flour lightly over top of loaf. Bake 35 - 45 minutes at 400 degrees. Cool on rack.