- 2 cups water (warm, about 100 F to 110 F)
- 1 envelope active dry yeast
- 6 cups flour (more or less, divided)
- 1 tablespoon sugar
- 2 1/2 teaspoons salt
- 2 tablespoons butter (softened)
- In a large mixing bowl, combine the warm water and yeast; stir and let stand for 5 minutes.
- Add 2 cups of the flour, sugar, and salt, and butter. With the mixer on low speed, beat until well blended.
- Continue beating at high speed for 3 minutes.
- Add 1/2 cup flour and beat 4 minutes longer. Stir in 3 cups flour, or enough to make the dough soft.
- Turn out onto a lightly floured surface. Knead for about 8 to 10 minutes, or until dough is smooth and elastic, adding more flour as necessary.
- Place dough in a large buttered bowl, turning to butter top.
- Cover the bowl with a clean towel or plastic wrap and let it rise for about 1 hour in a warm place, free of drafts. Punch dough down; knead until smooth.
- Cut dough in half, cover with the mixing bowl and let stand for 15 minutes longer.
- Roll each half into a 12-by-9-inch rectangle. Starting with the narrow edge, roll up, turning ends under to make loaves to fit pans.
- Place rolls seam side down in greased 9-by-5-by-3-inch loaf pans. Cover the pans with a clean towel and place them in a warm, draft-free place for about 45 minutes, or until the dough has doubled in bulk.
- Preheat the oven to 400 F.
- Bake the loaves for 25 to 30 minutes, or until loaves sound hollow when tapped with fingers. Remove from pans to racks; brush with butter for a soft, more flavorful crust, if desired.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|