Ingredients:

  • 2 cups warm water (105°F – 115°F)
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 6 – 6 ½ cups all-purpose flour (plus extra for dusting)
  • ½ cup softened unsalted butter
  • 2 teaspoons salt
  • ¾ cup slightly warmed milk (whole or 2%)

Instructions:

  1. Activate the Yeast (Proofing): Combine warm water, yeast, and sugar in a large bowl. Let stand for 5-10 minutes until frothy and bubbly.
  2. Combine Wet Ingredients: Whisk in the softened butter and warmed milk into the yeast mixture.
  3. Incorporate Dry Ingredients: Gradually add 5 cups of flour and the salt. Mix by hand or on low speed until a shaggy dough forms.
  4. Kneading: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding the remaining flour incrementally until the dough is smooth, elastic, and only slightly tacky.
  5. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap. Let rise in a warm spot until doubled in size (approx. 1 to 1.5 hours).
  6. Punch Down and Divide: Gently punch the risen dough down. Divide it equally into two portions.
  7. Shape the Loaves: Gently shape each portion into a tight log and place them seam-side down into two prepared 9x5 inch loaf pans.
  8. Second Rise (Final Proof): Cover the pans loosely and allow the loaves to rise again until they have crowned about 1 inch over the rim of the pans (approx. 45 minutes to 1 hour).
  9. Bake: Preheat oven to 375°F (190°C). Bake for 30–35 minutes, rotating halfway through for even browning. The bread is done when the crust is deeply golden brown.
  10. Cool Completely: Immediately remove the loaves from the pans and cool fully on a wire rack before slicing.