Directions
- 1In the bowl of your stand mixer, add 2 cups of warm water (110 to 120°).
- 2Add 2 tablespoons of sugar and two packets of active dry yeast.
- 3Stir the mixture and set it aside for about 5 minutes until it's foamy.
- 4While the yeast foams, measure out 6 cups or 720g of flour.
- 5Add 2 teaspoons of salt to the flour and mix.
- 6After 5 minutes, add the flour and salt mixture to the foamy yeast.
- 7Add 4 tablespoons of melted butter, ensuring it's not too hot.
- 8Attach the dough hook and mix on low for 1 minute until a shaggy mixture forms.
- 9Scrape down the sides of the bowl.
- 10Increase the speed to medium-low and mix for 5 to 7 minutes until the dough is smooth and springs back.
- 11After about 5 minutes, if the dough doesn't spring back, continue mixing for the full 7 minutes.
- 12Get all the dough off the dough hook.
- 13Lightly grease a large bowl with oil.
- 14Transfer the dough into the greased bowl and flip it once to coat it with oil.
- 15Cover the bowl and place it in a cozy place for 40 to 50 minutes, or until it has nearly doubled in size.
- 16Lightly flour a surface.
- 17Punch the dough down and plop it onto the floured countertop.
- 18Divide the dough into two equal portions.
- 19Take one piece of dough, place the pretty side face down, and finesse it into an 8x12-inch rectangle.
- 20Starting with the short end, roll the dough up into a tight log.
- 21Pinch the edges and tuck them underneath.
- 22Spray the inside of a loaf pan (or butter it) and transfer the dough log to the pan.
- 23Cover loosely and place in a cozy place to rise for 25 to 30 minutes, or until just poking over the top.
- 24Once the second rise begins, preheat your oven to 350°F.
- 25(Optional) Brush the risen loaves with melted butter for extra richness and golden color.
- 26Bake the bread in the preheated oven for 30 to 35 minutes at 350°F until the tops are golden brown.
- 27Allow the bread to cool completely before slicing and serving.
Ingredients
- 2 cups warm water
- 2 tbsp sugar
- 2 packets active dry yeast
- 6 cups flour
- 2 tsp salt
- 4 tbsp melted butter
- oil
Equipment
stand mixerdough hooklarge bowlbrushbench scraperloaf panoven
Tips
- Use active dry yeast, not instant yeast.
- Ensure yeast foams up; if not, it's expired.
- Use a scale for accurate flour measurement.
- Make sure melted butter is not screaming hot to avoid harming the yeast.
- Scrape down the bowl during mixing to ensure all ingredients are incorporated.
- The dough should spring back when pressed after mixing.
- Lightly grease the rising bowl with oil to prevent drying out.
- For the rise, place the dough in a cozy place like a warming drawer, an oven with the light on, or an oven preheated to 100° and then turned off.
- Punching down the dough after the first rise is satisfying.
- Pinch the edges and tuck underneath when forming the log for structure.
- Loosely cover loaves during the second rise.
- Brushing loaves with melted butter before baking is optional for richness and a golden, shiny finish.
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