Instructions

• In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly.
• Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
• Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl.
• Mix the dough for 4-5 minutes on medium speed or knead with your hands on a lightly floured surface for 5-8 minutes.
• Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place until doubled in size, about 1 ½ hours.
• Spray two 9x5'' bread pans generously with cooking spray. Punch the dough down well to remove air bubbles and divide into two equal portions.
• Shape each ball into long logs and place into greased loaf pans. Cover pans and allow dough to rise again for about 45 minutes to one hour.
• Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top.
• Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
• Store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.