Traditional White Bread
- 2 packages dry yeast (0.5 ounce - 4½ tsp.)
- 3 tbsp. white sugar
- 2½ cups warm water (95-110 degrees F)
- 3 tbsp. butter melted
- 1 tbsp. salt
- 6½ cup bread flour
- vegetable oil and extra butter for greasing bowl and pans
- Proof yeast by adding it to 1/2 cup water and 2 tsp. sugar
- Let it stand 10 minutes and make sure it bubbles up
- In large bowl, add yeast, rest of water (2 cups), butter, sugar, salt, 2 cups flour
- Stir in remaining flour ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bow, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. (Interior temperature about 190F)