Proofing the Yeast:
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4 ½ teaspoons active dry yeast
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3 Tablespoon sugar
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2 1/4 cups WARM water
Mix this all into the bowl of your kitchenaid and allow it to sit and become frothy for 5 mins. Then add in:
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¼ cup melted butter or avacado oil
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1 TBSP salt
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5 1/2 - 6 cups all purpose flour. Start with just 4, then after you begin mixing add in the rest 1/4 cup at a time until you get the right consistency.
You’ll know it’s ready when the dough begins to pull away from the sides of the bowl and is not too sticky. Then allow your kitchenaid with the dough hook to knead the bread for 5-7 mins or until it is smooth and has formed a ball.
Cover and allow it it rise for an hour, or until doubled. When it has doubled in size, get your two loaf bread pans sprayed and ready. Place the dough onto your counter(I sprinkle the counter with a bit of flour), divide in half, and one at a time flatten each half into 14x10ish rectangle and roll up short ways. Tuck the ends under on each side and place into your bread pans. Cover again and let these sit on the counter for about 30 mins(or until they look like a good sized loaf - yes they will rise more while baking) while your oven preheats to 425.
Bake for 25ish mins or until golden. I turn my loafs in the oven half way through baking. As soon as you take them out, rub the tops with softened butter and pop out onto a cooling rack. Wait about ten mins to slice, and then enjoy!
