Basic Bread 2

1. Mixing In a large bowl, combine warm water, yeast, sugar and 2 cups of flour. Cover mixture with a clean tea towel and let stand 10 minutes, or until mixture is frothy. Mix in salt and butter. Add flour 0.5 to 1 cup at a time, until the dough holds together. When most of the flour is mixed in, let stand for 10 minutes. Turn out on to a clean, floured surface. Sprinkle your hands or the work surface with just enough flour to prevent sticking. Knead the dough vigorously. Use a dough scraper, as necessary. After 5 to 10 minutes, take a break and let the dough rest for a few minutes. Meanwhile, scrape out the mixing bowl, wash and dry it, and rub some of the butter all around the inside. Knead the dough for a few more minutes. It is ready when you lightly press the dough with your fingertips, it should bounce right back. 2. Fermentation (Proofing 1) Put the dough into the greased bowl, roll it around to coat the dough. Cover with a clean, damp tea towel. Put the dough in a warm place to rise until double in size, about 1 to 2 hours. 3. Punching Down When the dough is roughly twice its original size, punch down and knock the air out. 4. Shaping and Panning Turn out onto a floured surface. Divide the dough in half and form into desired shapes. Grease a baking sheet or bread pans; put your loaves on it. 5. Proofing 2 Cover the dough with clean, damp tea towel and let the dough rise again until doubled, about 30 minutes. Preheat oven to 190°C. 6. Baking Carefully remove the tea towel and slash the tops of the loaves or baguettes with a sharp knife. Bake the loaves for about 40 minutes until the crust is golden brown. Loaf sounds hollow when tapped on the bottom. 7. Cooling Cools on wire rack for at least 30 minutes