Notes
Do not use hot melted butter. Melt the butter, then let it cool slightly, about 10 minutes. When added to the yeast mixture, it should be less than 105°F, or it could kill the yeast. I like to melt the butter first, then measure out all of my ingredients and bloom the yeast so it cools during that time.
For a softer loaf: You can replace up to 1 cup of water with warm milk.
Sugar swap: You can use honey in place of the granulated sugar to feed the yeast.
To make 1 loaf: You can halve the recipe to make one loaf instead of two.
Cook Time30minutes minutes
Rise Time1hour hour 10minutes minutes
Servings2 loaves
Author: John Kanell – Preppy Kitchen
Equipment
2 9-inch loaf pans
Ingredients
2 cups warm water (105 to 110°F) (480ml)
2 tablespoons granulated sugar
2 (0.25-ounce/7g) packets active dry yeast
6 cups all-purpose flour (720g)
4 tablespoons unsalted butter melted (56g)
2 teaspoons salt
Instructions
In the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm water, sugar, and yeast until combined. Let it stand for 5 minutes, or until very foamy.
To the same bowl with the yeast mixture, add the flour, butter and salt. Mix on low speed for 1 minute or until the dough comes together in a shaggy ball and pulls away from the sides of the bowl. (If any small bits of dough remain on the sides of the bowl, stop the mixer and scrape them into the dough ball.)
Increase the mixer speed to medium-low and continue to knead for 5 to 7 minutes, until the dough is smooth and springs back quickly when pressed with a finger. The dough should feel moist, but not sticky.
Place the dough in a lightly greased bowl. Flip the dough over once so that the top is also greased. Cover it with plastic wrap and let it rise in a warm, draft-free spot (75°F) for 40 to 50 minutes, until the dough is nearly doubled in size and springs back slowly when pressed with a wet fingertip.
Meanwhile, grease two 9×5-inch loaf pans with butter or baking spray.
Punch down the dough and turn it onto a very lightly floured surface. Divide it into 2 equal pieces (630g each).
Form each piece into an 8×12-inch rectangle. Starting with a short end, roll each piece into a tight, log shape. Pinch the seams along the sides tightly together and gently tuck them under the loaf. Use a bench scraper to pick up the loaves and place them seam side down into the prepared loaf pans. Loosely cover both pans with plastic wrap sprayed with nonstick spray and let them rise again for 25 to 35 minutes, or until the height of the dough rises just above the top rim of the pan.
While the dough is rising in the pans, preheat the oven to 350°F. Once the loaves have finished their second rise, brush the top of each loaf with additional melted butter if desired.
Bake for 30 – 35 minutes until the tops are golden brown. Let them cool for a few minutes in the pan, then tip them onto a wire cooling rack to cool completely.
Nutrition
Calories: 1635kcal | Carbohydrates: 301g | Protein: 42g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 2352mg | Potassium: 476mg | Fiber: 12g | Sugar: 13g | Vitamin A: 700IU | Vitamin C: 0.02mg | Calcium: 74mg | Iron: 18mg