ADVERTISEMENT
Instructions
1. Activate the Yeast:
In a small bowl or liquid measuring cup, combine the warm water and sugar. Sprinkle the yeast over the top and give it a gentle stir. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
2. Make the Dough:
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), whisk together 5 cups of flour and the salt. Pour in the frothy yeast mixture and add the softened butter.
3. Knead the Dough:
-
With a Stand Mixer: Mix on low speed until the ingredients come together. Increase the speed to medium and knead for 6-8 minutes, adding the remaining flour a tablespoon at a time as needed, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
-
By Hand: Stir the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, incorporating the remaining flour as needed, until the dough is smooth and elastic.
4. First Rise:
Lightly grease a large bowl. Shape the dough into a ball, place it in the bowl, and turn it over to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for 1 to 1 ½ hours, or until it has doubled in size.
5. Shape the Loaves:
Lightly grease two 9×5-inch loaf pans. Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into two equal pieces. Shape each piece into a tight loaf and place them seam-side down into the prepared pans.
6. Second Rise:
Cover the loaf pans with the kitchen towel and let the dough rise again for 30-45 minutes, until the loaves have domed slightly above the rims of the pans.
7. Bake the Bread:
While the dough rises, preheat your oven to 375°F (190°C). Once risen, bake the loaves for 25-30 minutes, or until the tops are deep golden brown and the bread sounds hollow when tapped on the bottom.
8. Cool:
Remove the bread from the oven and let it cool in the pans for 10 minutes. Then, transfer the loaves to a wire rack to cool completely before slicing.
Baker’s Tips
-
Yeast Check: If your yeast mixture doesn’t become frothy, the yeast may be inactive. Start over with a new packet to ensure your bread rises properly.
-
Flour Variance: The amount of flour needed can vary based on humidity. The dough is ready when it’s slightly tacky but doesn’t stick to your clean hands.
-
Testing for Doneness: For the most accurate test, an instant-read thermometer inserted into the center of the loaf should read 190°F (88°C).
Delicious Variations
-
Honey Wheat Bread: Substitute honey for the sugar and use 3 cups all-purpose flour and 2 ½ cups whole wheat flour.
-
Savory Herb Bread: Add 1 teaspoon garlic powder and 1 tablespoon of your favorite dried herbs (like rosemary, thyme, or an Italian blend) to the dry ingredients.
-
Softer Crust: For a softer crust, brush the tops of the hot loaves with melted butter immediately after removing them from the oven.
ADVERTISEMENT
