White Bread
1 package (1/4 ounce) active dry yeast
1/3 cup warm water (105 to 115 degrees Fahrenheit)
1 tablespoon sugar
7 cups white flour, preferably bread, or unbleached, or a mixture
of both
4 tablespoons (1/2 stick) butter at room temperature, cut into 4 pieces
2 teaspoons salt
2 cups ice water
Dissolve yeast in warm water with sugar. Insert dough kneading blade. Add flour, butter and salt and process for 20 seconds. Remove cover and add yeast mixture.
With machine running, pour ice water through feed tube in a steady stream as fast as flour mixture absorbs it (should take about 35 seconds). Continue processing until dough begins to form a ball, then let machine run for 60 to 90 seconds or until surface of dough is smooth and barely sticky, and dough cleans sides of bowl.
Shape dough into a smooth ball. Place in a tightly floured 1-gallon plastic storage bag. Squeeze out air and close end with a wire twist, allowing space for dough to rise. Let rise in warm place until dough has doubled, about 1 to 1 1/2 hours. To check if the dough has risen sufficiently, stick your index finger in about 2 inches. If the hole remains and doesn't close up when you remove your finger, the dough has risen enough.
Remove wire twist and punch dough down in bag. Shape into 2 loaves and place each in a greased 6-cup loaf pan. Cover with oiled plastic wrap and let rise in warm place until dough rises just above top of pans, about 3/4 hour.
Bake on middle rack in a preheated 375 degree Fahrenheit oven for 35 to 40 minutes. Remove from pans and cool on wire racks.
Makes two 1 1/2 pound loaves.
Bread made with bread flour will rise higher in the oven.
