Step 1

ADD & COMBINE INGREDIENTS:    In a large mixingbowl combine 4 cups flour, sugar, salt, and yeast to evenly distribute all theingredients.  Gradually add the water andbutter mixture, grab and squeeze to bring the dough together. Turn dough out onto a lightly flouredsurface.

Step 2

KNEAD: Turn out onto a lightly floured surface. Knead for about 8-10 minutes by pressing with your knuckles to smoothen and folding the dough over itself and pushing out with the heel of your hands, not down. Rotate the dough and repeat. The dough is properly kneaded when it is smooth and you can stretch it without breaking.

Step 3

PROOF: Cover with plastic wrap or wet kitchen towel and set in a warm place until the dough doubles, about 1-2 hours, depending on room temperature and type of yeast. [The dough is adequately risen when an indentation remains after the dough is pressed with two fingers.] To hasten the rising process, heat oven, turn off heat and place dough in warm (but not hot) oven.

Step 4

SHAPE: When the dough has fully risen, turn out on a lightly floured work surface. Halve dough and press each dough gently into a 12 x 9 rectangle about 1 inch thick. Starting with the narrow edge, roll, pinch seams closed and turn ends under to make loaves to fit pans. Alternatively, make only one loaf (shape into a 12 x 12 square, roll up to form a log, seal ends and place in a 13.5 x 5.x3 inch pan).

Step 5

SECOND PROOFING: Place the dough seam side down into the greased loaf pans, 9x5x3-inches. Cover with a barely damp paper towel or kitchen towel. Set pans in a warm place and let dough rise a second time until the top of the dough is nearly level with the top of the loaf pan, about 45 minutes to 1 hour depending on room temp and type of yeast.

Step 6

BAKE: Bake loaves at 350° for 25 to 35 minutes, until crust is golden and loaves sound hollow when tapped with fingers.