1Add 2 cups of warm water (about 110 to 120°F) to the bowl of your stand mixer.
2Add 2 cups of warm water (about 110 to 120°F) to the bowl of your stand mixer.
3Add 2 cups of warm water (about 110 to 120°F) to the bowl of your stand mixer.
4Add 2 tablespoons of sugar to the water.
5Add 2 tablespoons of sugar to the water.
6Add 2 tablespoons of sugar to the water.
7Add two packets of active dry yeast to the mixture.
8Add two packets of active dry yeast to the mixture.
9Add two packets of active dry yeast to the mixture.
10Stir the yeast mixture and set it aside for about 5 minutes until it's foamy.
11Stir the yeast mixture and set it aside for about 5 minutes until it's foamy.
12Stir the yeast mixture and set it aside for about 5 minutes until it's foamy.
13While the yeast foams, measure out 6 cups (or 720g) of flour.
14While the yeast foams, measure out 6 cups (or 720g) of flour.
15While the yeast foams, measure out 6 cups (or 720g) of flour.
16Add 2 teaspoons of salt to the flour and mix it.
17Add 2 teaspoons of salt to the flour and mix it.
18Add 2 teaspoons of salt to the flour and mix it.
19Once the yeast is foamy, add the flour and salt mixture to the bowl.
20Once the yeast is foamy, add the flour and salt mixture to the bowl.
21Once the yeast is foamy, add the flour and salt mixture to the bowl.
22Add four tablespoons of melted butter, ensuring it's not screaming hot.
23Add four tablespoons of melted butter, ensuring it's not screaming hot.
24Add four tablespoons of melted butter, ensuring it's not screaming hot.
25Attach the dough hook to the stand mixer and mix on low for a minute until a shaggy mixture forms.
26Attach the dough hook to the stand mixer and mix on low for a minute until a shaggy mixture forms.
27Attach the dough hook to the stand mixer and mix on low for a minute until a shaggy mixture forms.
28Scrape down the sides of the bowl to ensure all ingredients are incorporated.
29Scrape down the sides of the bowl to ensure all ingredients are incorporated.
30Scrape down the sides of the bowl to ensure all ingredients are incorporated.
31Increase the speed to medium-low and mix for 5 to 7 minutes until the dough is smooth and springs back when pressed, and doesn't stick to your fingers.
32Increase the speed to medium-low and mix for 5 to 7 minutes until the dough is smooth and springs back when pressed, and doesn't stick to your fingers.
33Increase the speed to medium-low and mix for 5 to 7 minutes until the dough is smooth and springs back when pressed, and doesn't stick to your fingers.
34Lightly grease a large bowl with some oil.
35Lightly grease a large bowl with some oil.
36Lightly grease a large bowl with some oil.
37Transfer the dough into the greased bowl and flip it once to coat it with oil.
38Transfer the dough into the greased bowl and flip it once to coat it with oil.
39Transfer the dough into the greased bowl and flip it once to coat it with oil.
40Cover the bowl and place it in a cozy place for 40 to 50 minutes, or until the dough has nearly doubled in size.
41Cover the bowl and place it in a cozy place for 40 to 50 minutes, or until the dough has nearly doubled in size.
42Cover the bowl and place it in a cozy place for 40 to 50 minutes, or until the dough has nearly doubled in size.
43Lightly flour your countertop.
44Lightly flour your countertop.
45Lightly flour your countertop.
46Punch down the risen dough.
47Punch down the risen dough.
48Punch down the risen dough.
49Plop the dough onto the lightly floured countertop and divide it into two equal pieces.
50Plop the dough onto the lightly floured countertop and divide it into two equal pieces.
51Plop the dough onto the lightly floured countertop and divide it into two equal pieces.
52Take one piece of dough and finesse it into an 8x12 inch rectangle.
53Take one piece of dough and finesse it into an 8x12 inch rectangle.
54Take one piece of dough and finesse it into an 8x12 inch rectangle.
55Starting with the short end, roll the dough up into a tight log.
56Starting with the short end, roll the dough up into a tight log.
57Starting with the short end, roll the dough up into a tight log.
58Pinch the seams tightly on the side and tuck them under the loaf.
59Pinch the seams tightly on the side and tuck them under the loaf.
60Pinch the seams tightly on the side and tuck them under the loaf.
61Spray the inside of a loaf pan (or butter it).
62Spray the inside of a loaf pan (or butter it).
63Spray the inside of a loaf pan (or butter it).
64Use a bench scraper to pick up the loaf and place it into the loaf pan, with the pretty side down.
65Use a bench scraper to pick up the loaf and place it into the loaf pan, with the pretty side down.
66Use a bench scraper to pick up the loaf and place it into the loaf pan, with the pretty side down.
67Repeat the shaping steps for the second piece of dough.
68Repeat the shaping steps for the second piece of dough.
69Repeat the shaping steps for the second piece of dough.
70Cover both loaf pans loosely and place them in a cozy place to rise again for 25 to 30 minutes, or until they're just poking up over the top.
71Cover both loaf pans loosely and place them in a cozy place to rise again for 25 to 30 minutes, or until they're just poking up over the top.
72Cover both loaf pans loosely and place them in a cozy place to rise again for 25 to 30 minutes, or until they're just poking up over the top.
73While the loaves are on their second rise, preheat your oven to 350°F.
74While the loaves are on their second rise, preheat your oven to 350°F.
75While the loaves are on their second rise, preheat your oven to 350°F.
76(Optional) Brush the tops of the risen loaves with melted butter for extra richness and a golden, shiny crust.
77(Optional) Brush the tops of the risen loaves with melted butter for extra richness and a golden, shiny crust.
78(Optional) Brush the tops of the risen loaves with melted butter for extra richness and a golden, shiny crust.
79Bake the bread in the preheated oven for 30 to 35 minutes, or until the tops are golden brown.
80Bake the bread in the preheated oven for 30 to 35 minutes, or until the tops are golden brown.
81Bake the bread in the preheated oven for 30 to 35 minutes, or until the tops are golden brown.
82Allow your bread to cool completely before slicing and enjoying.
83Allow your bread to cool completely before slicing and enjoying.
84Allow your bread to cool completely before slicing and enjoying.
Ingredients
2 cups warm water
2 cups warm water
2 cups warm water
2 tbsp sugar
2 tbsp sugar
2 tbsp sugar
2 packets active dry yeast
2 packets active dry yeast
2 packets active dry yeast
6 cups flour
6 cups flour
6 cups flour
2 teaspoons salt
2 teaspoons salt
2 teaspoons salt
4 tablespoons melted butter
4 tablespoons melted butter
4 tablespoons melted butter
Equipment
stand mixerdough hookscalelarge spatulawooden spoonlarge bowlbrushbench scraperloaf panoven
Tips
To soften dough, replace half of the water with milk and warm it up at the beginning of the recipe.
To test if yeast is active, let it foam for 5 minutes; if it doesn't foam, it's expired.
To ensure correct flour amount, fluff flour in the canister, sprinkle into measuring cup, and level it off, or use a scale.
When kneading by hand, stretch out dough with the palm of your hand, fold it back, and repeat, rotating the dough as you go along.
To prevent dough from drying out during the rise, coat it nicely with oil.
To create a cozy place for dough to rise, use a warming drawer, an oven with the light on, or preheat oven to 100° and turn it off.
To know if bread is overproofed, lightly oil your fingertip, gently press down, and it should slowly spring back. If it collapses, it's overproofed and will be denser.
For a better result when placing dough in loaf pan, take the top pretty end of your dough and place it face down, with the ugly side with wrinkles face up.