Grease an 8 1/2 by 4 1/2 or a 9x5 inch pan with shortening and line with a strip of parchment paper if desired.

In the bowl of a stand mixer, mix together 1 3/4 cup of the flour, the sugar, salt, shortening and yeast. Add the water and beat with the paddle attachment until well blended, then add remaining flour about 3/4 cup of a time until you have a dough that is just slightly sticky but no longer clings to the side of the pan when mixed.

Attach dough hook and let the machine knead for about 8 minutes, adding a little extra flour if kneaded.

Cover bowl and let rise for 45 minutes or until about doubled in bullk.

On a pastry mat or large clean surface (use extra flour if your dough is sticky), roll or just pat the dough into a rectangle that is 9x18. Starting with the 9 inch side, roll into a cylinder, pinching down dough as you roll.

Squash the dough a bit into a 9 inch log and plop it into the pan. Cover with grease plastic wrap and let rise for another hour.

Bake at 425 degrees F. for about 30 minutes.

Let cool, then carefully remove from pan and let cool completely before slicing.