In a liquid measuring cup, combine 2 cups of warm water and 1/4 cup sugar. Stir until the sugar dissolves. Sprinkle 2 teaspoons of yeast over the water and let it sit for about 5-10 minutes.
Once the yeast is activated, prepare a separate bowl and combine 5 cups of flour, 2 teaspoons of salt, and 3 tablespoons of softened butter. Use your hands to mix everything together, gently rubbing the butter into the flour with your fingertips until it’s evenly distributed and forms a crumbly texture. Once you reach a crumbly texture add the yeast water and stir until a dough begins to form.
While still in the bowl begin to knead the dough for 8-10 minutes.The dough will be sticky, but this is normal for this recipe. Do your best not to add flour to the recipe.If you’re using a stand mixer with a dough hook, knead the dough on medium speed for 5-7 minutes. Once you are finished kneading, cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, dark place. This step takes about 1-2 hours, depending on the temperature of your kitchen and the yeast you are using. The dough should double in size.If you are using rapid rise yeast, it should only take 35 minutes to rise. After the first rise, gently punch down the dough to release air bubbles. On a floured surface divide the dough into two equal portions. Shape each portion into a loaf.Place each loaf in a well greased loaf pan. I like to grease mine with butter. Let the dough rise again for 30-45 minutes. The dough should rise until it’s about 1 inch above the edge of the pans.
Preheat your oven to 375°F (190°C). Once the dough has completed its second rise, bake the loaves for 25 minutes. They should be golden brown on top.
Remove the loaves from the pans and let them cool on a wire rack for at least 30 minutes. Cutting into the bread too soon can affect the texture, so be patient! Once cooled, slice and enjoy with butter, jam, or your favorite spread.
