all purpose flour * Instructions * In the bowl of a stand mixer fitted with the dough hook

#freshbread #bread #baking #yeastbread #slatherthatbutter #fyp #fypageシ #fypage * 2 Cups warm water * 1/2 cup granulated sugar * 1 ½ tablespoons dry active yeast * ¼ cup unsalted butter, melted * 1 tablespoon kosher salt * 6 Cups all purpose flour * Instructions * In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, dry active yeast, and granulated sugar. Whisk to combine, and let rest for 3-5 minutes to allow the yeast to bloom. * Add the melted butter and the kosher salt to the bowl of the stand mixer. Whisk to combine. * Slowly add the all purpose flour to the bowl, 1 cup at a time. Allow the mixer to the knead the dough for 3-4 minutes. The dough will still be slightly shaggy. * Pour the dough out onto a clean work surface, and knead the dough for another 1-2 minutes until it is smooth. Place the dough in a lightly oiled bowl, cover with a clean shower cap or plastic wrap, and let rise at room temperature for 1 hour or until doubled in size. * Preheat the oven to 375°F. Lightly spray 2 9x4 pans with nonstick cooking spray, or brush lightly with avocado oil. Pour the dough out onto a lightly floured work surface, and divide the dough into 2 equal pieces. Press the dough out into an even flat rectangle that is the width of the loaf pan, 9 inches. Roll the dough up into a log. and place the dough, seam side down, into the prepared loaf pan. Repeat with the second piece of dough. * Cover the loaves loosely with a clean kitchen towel, and let rise for another 45-60 minutes at room temperature. The bread is ready to bake when the top of the dough is about 1/2-inch above the rim of the loaf pan. * Bake the bread for 25-30 minutes, rotating the pans after 15 minutes to ensure even browning. The loaves should be tall and golden brown on top. Let the loaves cool slightly for 5 minutes, and then tip them out of the loaf pan, and allow to cool completely on a wire rack. Slice and enjoy!