2 c Warm water; (105F to 115F)
1 ts Sugar
1 Envelope dry yeast
2 tb Butter; melted (1/4 stick)
2 ts Salt
1 ts Honey
5 c Unbleached all purpose
-flour; (about)
Mix 1/4 cup warm water and sugar in large bowl. Sprinkle yeast over; stir
to dissolve. Let stand until foamy, about 8 minutes. Stir in remaining 1
3/4 cups warm water. Mix in butter, salt and honey. Using wooden spoon,
stir in 4 cups flour.
Turn dough out onto floured surface. Knead until smooth and elastic, adding
more flour if sticky, about 8 minutes. Form dough into ball. Butter large
bowl. Add dough, turning to coat. Cover bowl with plastic wrap, then with
clean towel. Let dough rise in warm draft-free area until doubled, about 1
hour.
Punch down dough. Cover dough with plastic wrap and let rest 10 minutes.
Divide dough in half; roll each dough piece between hands and work surface
into 9-inch-long loaf. Transfer loaves to baking sheet. Cover with plastic,
then with towel. Let dough rise in warm draft-free area until almost
doubled, about 30 minutes.
Position rack in center of oven; preheat to 425F. Make 5 diagonal slashes
crosswise in surface of each loaf. Lightly brush water over tops and sides
of loaves. Bake loaves 20 minutes, brushing occasionally with water.
Continue baking until loaves are golden brown and tester inserted into
center comes out clean, about 15 minutes. Transfer to rack; cool.
Makes two 9-inch loaves.
Yields
1 servings