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1. Pour ¼ cup of the lukewarm water into a small bowl and sprinkle the yeast and granulated sugar over it. Let the yeast and sugar rest for 2 or 3 minutes, then mix well.
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2. Set in a warm, draft-free place (such as an unlighted oven) for about 10 minutes, or until the yeast bubbles up and the mixture almost doubles in volume.
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3. Place the rye flour, 2 cups of all-purpose flour, the brown sugar and salt in a deep mixing bowl and make a well in the center. Add the yeast mixture, the remaining ¾ cup of lukewarm water, the honey and vegetable- shortening bits.
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4. With a large spoon, gradually incorporate the dry ingredients into the liquid ones and continue to stir until the mixture is smooth and can be gathered into a medium-soft ball. If the dough becomes too stiff to stir easily, mix it with your hands.
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5. Transfer the ball to a lightly floured surface and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself.
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6. Incorporate up to 1 cup more all-purpose flour by the tablespoon ful as you knead, adding only enough to make a smooth dough that is no longer sticky. Then continue kneading for about 10 minutes, until the dough is smooth and elastic.
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7. With a pastry brush, spread 1 tablespoon of the softened butter evenly inside a large bowl. Place the dough in the bowl and turn the ball about to butter the entire surface.
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8. Drape the bowl with a kitchen towel and set it aside in the warm, draft-free place for approximately 1½ hours, or until the dough doubles in volume. Brush the remaining tablespoon of softened butter over the bottom and sides of a 9-by-5-by-3-inch loaf pan.
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9. Punch the dough down with a blow of your fist and, on a lightly floured surface, shape the dough into a loaf about 8 inches long and 4 inches wide. Place the loaf in the buttered pan and set it in the warm, draft-free place for about 45 minutes, or until it has doubled in volume.
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10. Preheat the oven to 375°F. (If you have used the oven to let the loaf rise, gently transfer it to another warm place to rest while the oven heats. ) Brush the loaf with the egg-and-milk mixture and bake in the middle of the oven for 30 to 35 minutes, or until the top is golden brown.
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11. To test for doneness, turn the loaf out and rap the bottom sharply with your knuckles. The loaf should sound hollow; if not, return it to the pan and bake for 5 to 10 minutes longer. Place the Mormon rye bread on a wire rack and cool completely to room temperature before serving.
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