Prepare the dough.
Activating the yeast: In a small bowl, combine the warm water and sugar. Stir in the active dry yeast and let stand for 5 to 10 minutes, or until the mixture becomes frothy.
Mixing the ingredients: In a large bowl, combine 5 cups of flour and the salt. Add the yeast mixture and the softened butter. Stir until a dough forms.
Kneading the dough: Place the dough on a lightly floured work surface. Knead for 8 to 10 minutes, adding more flour if necessary, until the dough is smooth and elastic.
First rise: Place the dough in a greased bowl and turn it over once to coat the surface well with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
Shaping and Baking
: Prepare the loaf pans: Grease two 9×5-inch loaf pans.
Shaping the dough: Deflate the risen dough and divide it in half. Shape each half into a loaf and place them in the prepared loaf pans.
Second rise: Cover the pans with a clean tea towel and let the dough rise for another 30 to 45 minutes, or until it rises slightly above the rim of the pans.
Preheat the oven and bake: Preheat the oven to 375°F (190°C). Bake the loaves in the preheated oven for 25 to 30 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.
Cooling: Remove the loaves from the oven and let them cool in the pans for 10 minutes. Turn them out onto a wire rack to cool completely before slicing.
Chef’s Notes and Tips
: Water Temperature: Make sure the water is lukewarm, but not too hot, as this can kill the yeast. A temperature between 40 and 46°C is ideal.
Kneading: Proper kneading is essential for gluten development, which gives bread its soft texture. The dough should be smooth and slightly sticky, but not tacky.
Checking for Bake: To check if the bread is baked, tap the bottom. If it sounds hollow, it’s ready.
Country white bread
