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Ingredients
- 6-7 cups (843.4 g) All-Purpose Flour
- 2 Tbs. Sugar
- 3 1/2 Tsp. Salt
- 2 Tbs. + 3/4 Tsp. (21.3 g) Active Dry Yeast
- 1/4 cup (56.7 g) Butter, softened
- 2 cups Very Warm Water (120-130 F)
Details
Preparation
Step 1
-Place 5 1/2 cups flour, sugar, salt, yeast and butter in mixer bowl. Attach bowl and dough hook and mix on Speed 2 for about 20 secs.
-Gradually add warm water and mix ~2 minutes longer.
-Continuing on Speed 2, add remaining flour 1/2 cup at a time and mix until dough clings to hook and cleans sides of bowl (~2 mins).
-Continue to knead on Speed 2 ~2 mins more.
-Remove dough from mixing bowl and place on floured counter. Cover with plastic wrap and towel and let rest 20 mins.
-Divide dough in half. One at a time, roll each half into ~9 x 14 rectangle. From a short end, roll the dough tightly and pinch to seal the seam. Pinch the ends and turn them under. Place dough seam-side down into a greased loaf pan. Brush tops with softened butter (lighter crust) or egg whites (darker crust).
-Cover pans loosely with plastic wrap and refrigerate 2-12 hours to allow dough to rise.
-When ready to bake, preheat oven to 400F and let loaves stand at room temperature for 10 minutes.
-Puncture any gas bubbles that may have formed and bake for 35-40 minutes. Remove from pans immediately and place on cooling rack.
VARIATION: For cinnamon bread, spread thin layer of butter and sprinkle mixture of 1/2 cup sugar and 1 Tbs. cinnamon before rolling dough into loaf.
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