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Place the warm water and sugar in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
Add the butter and 2 cups of the flour, and beat on medium speed for 3 minutes.
Stir in an additional 1 1/4 to 1 3/4 cups of flour, along with the salt, mixing until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
Continue to knead, adding an additional 1/2 to 3/4 cup flour, until the dough is smooth and elastic (about 10 minutes).
Place the dough in a large greased bowl, and cover loosely with plastic wrap. Allow it to rise in a warm place until doubled in size (30 to 45 minutes).
Lightly mist a 5 cup loaf pan with non-stick spray.
Punch down the dough and shape it into a loaf.
Place the dough in the prepared pan, cover it loosely with greased plastic wrap, and allow it to rise in a warm place until doubled in size (30 to 45 minutes).
Preheat the oven to 350 degrees F.
Uncover the dough and bake for 40 to 45 minutes, or until the loaf sounds hollow when lightly tapped.