Bread from scratch (taken from my allergen free cookbook)

(NOT FOR BREAD MACHINE)

2 tbsp yeast
2 Cups water
1 tbsp sugar
8 cups flour
3 Tbsp sugar
2 rounded Tbsp shortening (I know that tenderflake brand is dairy and soy free)
3 cups water
2&1/2 tsp salt

mix first amount of water with sugar.  Sprinkle yeast on top and let stand for 10 minutes.  In the meantime, mix flour, sugar, shortening and salt together.  Add yeast mixture and water.  Knead until smooth and elastic.  Let dough rise for ½ to ¾ hour.  Punch dough down.  Let rest for 10 minutes.  Shape dough into 4 loaves.  Let rise for 1 hour.  Bake at 375F for ½ hour or until golden brown.

OPTIONAL
Bread bowls may be made using this dough.  Instead of making loaves, form dough into large buns.  Let rise until double.  Bake at 350F for 25 minutes.  Cool.  Cut ¼ inch off top of each “bowl” and carefully hollow out leaving about ½ inch shell.  Fill these bowls with a thick soup. 

NOTE
The bread that is hollowed out can be saved to make bread crumbs.