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1
Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy.
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2
Let sit for 5 minutes until creamy.
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3
Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook.
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4
Mix slowly until blended then add the rest of the flour.
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5
Increase speed and scrape down the sides til the dough comes together.
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6
(If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading) til dough is smooth and elastic.
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7
Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together).
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8
Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.
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9
Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, til it has doubled in size at room temperature.
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10
Butter 2 loaf pans.
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11
Deflate the dough, cut in half and turn out onto a lightly floured surface.
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12
Roll out into a 9 x 12-inch rectangle.
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13
With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.
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14
Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.
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15
Drop in the loaf pan seam side down, and repeat.
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16
Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80u00b0F) for 45 minutes, until they double in size.
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17
Preheat the oven to 375u00b0F and put the rack in the center of the oven.
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18
Bake for 35-45 minutes til they are honey brown.
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19
Immediately turn out of pans onto a rack to cool.
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20
Once almost completely cool, they can be cut.
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21
Store in a brown paper bag for a day or two.
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22
Once cut, turn cut side down onto a cutting board and cover with a kitchen towel.
