This is a tried and true recipe that produces a great loaf of bread. The key to a good loaf is watching it closely so as not to overcook and then basting the top in butter when you pull it out of the over. The crust should be light and crunch but not too thick. The bread has a nice mouth feel and is very light. You can substitute AP flour for bread flour if desired or in a pinch.

Ingredients

• 3 cups water (120°-130°F)
• 2 TBSP vegetable oil or shortening
• 6½ cups bread flour
• 1 TBSP salt
• 3 TBSP sugar
• 4½ tsp (2 packets) Red Star Active Dry Yeast
• Butter as desired

Directions

In large mixer bowl, combine 3½ cups flour, yeast, sugar and salt; mix well. Add water and shortening or oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until double, about 30 minutes.

Stir down batter with a spoon. Divide dough evenly between 2 greased bread pans, 8 x 5-inch. (See Baker’s note for other pan options.) Cover; let rise in warm place until batter reaches tops of pans, 20 to 30 minutes. Bake in a preheated 375°F oven for 35 to 40 minutes until golden brown. Remove from pans immediately; place on rack. Brush with butter; cool before cutting.