Classic White Bread
2 packets active dry yeast
3 cups warm water
¼ cup fine bakers sugar
1 tablespoon salt
3 tablespoons butter, room temp
9 cups all-purpose flour
3 tablespoons butter, melted
In a stand alone mixer, add water, sugar and yeast and let stand for 5 minutes.
add the 3 TBSP room temp butter and blend well. Combine salt and flour in a bowl. Slowly add flour mixture, one cup at a time until dough is no longer sticky. Knead for about 5 minutes.
Cover dough with olive oil and plasstic wrap and let rise for 30 minutes.
Preheat oven to 400° F
Break dough in half. Roll each half of the dough out and roll up. Tuck in sides and place in a bread loaf pan. Cover with a towel to rise for about 30 minutes. Repeat with the second loaf. Brush each loaf with melted butter.
Bake both loaves of bread for about 30 minutes on the bottom rack of the oven. Leave plenty of room for the top of the bread to brown without burning.
Remove from oven when it makes a hollow knocking sound. Let cool on cooling rack. When cooled, remove from loaf pan and slice.