2 1/2 cups water, warm
1 tbsp active dry yeast
1 tbsp sugar
6 cups bread flour or all-purpose flour (plus 1 cup for kneading)
1 tbsp salt
1/2 stick unsalted butter, softened
- Pour 1/2 cup water into a small bowl, and mix with yeast and sugar until foamy. Let sit for 5 minutes until creamy.
- In a large bowl, combine yeast mixture, rest of the water, and half the flour. Mix slowly until blended, then add the rest of the flour.
- Continue to mix until the dough comes together. (If necessary, add flour a tablespoon at a time.)
- Add salt, and knead until dough is smooth and elastic.
- Add butter a tablespoon at a time, and mix in.
- Shape dough into a ball, and place in a large, oiled bowl. Turn dough so it is completely coated in the fat.
- Cover in plastic for 45 minutes to an hour at room temperature, until it has doubled in size.
- Butter 2 loaf pans. Deflate the dough, cut in half and turn out onto a lightly floured surface.
- Shape each half into loaves and drop into loaf pans.
- Cover the loaves and allow to rise again in a warm place for 45 minutes, until they double in size.
- Bake for 35-45 minutes at 375 F until honey brown. Immediately turn out onto a rack to cool.