Carrabba's Italian Grill

Dissolve the yeast and sugar in the 1½ tablespoons of lukewarm water. After 5-10 minutes you will see the yeast start to activate by bubbling and foaming.
Put 1 cup of the flour in a large bowl and add the yeast mixture. Start mixing and gradually incorporate the salt and shortening.
Add the remaining flour and, as the mixture starts to absorb the water, begin adding the remaining water until a ball of dough forms. If the dough is too wet, knead in an extra tablespoon at a time until the dough is "tacky". Be careful not to add too much flour and make the dough too firm. You want it a little sticky and moist. Add just enough flour to make it possible to handle but still a little difficult. Place the dough onto a floured board and knead for a few minutes to a nice, smooth consistency.
Lightly oil a large bowl. Place the dough in the bowl and cover with plastic wrap. Let the dough rise in a draft-free place for 2 hours, or until doubled in size.
Remove the dough from the bowl and knead for about 4 minutes. Place it on a greased loaf pan 8"x 5" or 9"x 5", oil the top of the dough and loosely cover with plastic wrap again. Let the dough rise a second time for another hour.
Preheat the oven to 450°F (230°C).
Gently remove the plastic wrap and, with a razor or very sharp knife, make 2 slashes in a crisscross shape across the top using a quick motion. Place the dough in the oven and bake for 15 minutes. (Do not open the oven door for the first 30 minutes of baking). Turn the heat down to 350°F and continue to bake for 30-40 minutes, or until the crust is deep brown on top. Remove from the oven and let it cool for 10 minutes. Remove from the pan and place on a cooling rack.