Servings: 9

2¾ cups bread flower 2¾ cups bread flower
1½ tsp salt 1½ tsp salt
1 tsp sugar 1 tsp sugar
1 cup water 1 cup water
¼ cup butter (melted) ¼ cup butter (melted)
1 packet Active Dry Yeast, dissolved 1 packet Active Dry Yeast, dissolved

1. Dissolve Active Dry Yeast with 1 tsp sugar in ¼ cup 110°F-115°F water.
2. In a large bowl, combine 1½ cups flour, salt, butter. Add ¾ cup of warm water (105°-110°) and foaming yeast mixture to dry ingredients, stirring very well. Stir in remaining 1¼ cups flour to make soft dough.
3. Knead the dough until it is smooth and elastic, usually about 9 to 10 minutes. Cover the dough and let rest for 10 minutes on floured surface.
4. knead dough adding flour as needed for texture. Form into loaf. Place into greased 9x5 inch loaf pan turning once to coat.
5. Cover completely and allow usually about 1 hour to rise in a warm place until the dough has doubled in size.
6. Preheat oven to 375°. Bake at 375 for 30 to 35 minutes until bread is golden brown in color and sounds hollow to the tap.