BREAD WHITE

By gaster16

Ingredients

• 1 tablespoon plus 1-1/2 teaspoon dry yeast
• 2-1/4 cups warm water (110 degrees)
• 3 tablespoons plus 2 teaspoons honey
• 4 tablespoon unsalted butter, melted, plus more for bowl, pans and brushing
• 7 cups all purpose flour, plus more for surface and dusting
• 2 tablespoons coarse salt

Preparation

Step 1

Sprinkle yest over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to bowl of a mixer fitted with the paddle attachment. Add butter and remaining 1-3/4 cups water and 3 tablespoons honey. Whisk flour with salt add 3 cups to yeast. Mix on low speed until smooth. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl, it will be slightly sticky ball. Butter a large bowl.

Knead dough on floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl, cover with plastic wrap. Let dough stand in warm place until double in bulk, it should not spring back when pressed, about 1 hour. Butter two 4-1/2 x 8-1/2" loaf pans. Punch down dough, divide in half. Shape 1 dough half into an 8" long rectangle about 1/2" thick. Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough seam side down, to pan. Repeat with remaining dough. Brush each loaf with butter or dust with flour for a rustic look. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1" above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly, turn out loaves.