Kitchen-Aid Bowl: Water, yeast (stir, then wait 5 minutes for yeast to bloom)
Large Bowl: Flour, salt, and sugar
Small Bowl: Oil, eggs (then mix with fork to break up egg yolks)
Mixing
Add oil, eggs to mixer bowl and stir
Progressively add the flour, salt, and sugar bowl. Turn off mixer before adding. Safety first!
Knead on Speed 2 (12 minutes)
Bulk Fermentation
Turn dough into a plastic bin (or on the counter, but cover with cloth or plastic-wrap while resting). Prevent air currents from blowing across it and creating a skin on the surface which restricts expansion. Let it relax 20 minutes
Folding
Fold 3x, once every 30 minutes
Dividing and Shaping
Divide the dough and shape lightly into two rounds
Let dough relax for 20 minutes
Rub two bread pans with shortening and add dough
Final Fermentation
Let dough ferment in bread pans for 1 hour or until it rises to the edge of the pan.
Steaming and Baking
Pre-heat the oven to 375°.
Put a cast iron pan on the stove with water and bring to a boil. Once boiling, put on the bottom rack of the oven (this adds steam and helps the bread rise)
Bake for 10 minutes with steam
Bake for 15 minutes without steam
Remove bread from oven and put on a rack to cool.
Notes
Let bread cool completely before slicing and it will stay fresh a bit longer. If you aren't going to use both loaves in a day or two, freeze one of them. They freeze well.