G’s Basic White Bread

2 1/2 C warm water
1 1/2 T Yeast
2/3 C sugar
8 T Butter (divided) 4/1/3
1T kosher salt
7 1/2C Flour

In a stand mixer bowl - whisk together the water, yeast and sugar until dissolved. Let set for 5-10 minutes or until the yeast blooms (gets very foamy).

With the dough hook, on low, mix in 4C of the flour, salt and 4T melted butter. Mix until well combined. Add in the remaining flour 1/2 cup at a time.
Mix on medium for 5 minutes. Dough should be tacky, but not sticky when tapped with your finger.

Pour out of bowl and hand knead on a floured surface 10 turns - into a nice ball.
Melt 1T butter in a large bowl. Place the dough in top down, swirl to coat, the flip the dough over - seam side down.
Cover loosely with plastic wrap and a kitchen towel. Let rise until double (45 mins-1hr.)

Pour risen dough onto your floured surface. Divide in 1/2 if making loaves. Shape as desired. (This dough works for rolls, hamburger buns and breadsticks)

Place shaped dough in bread pans or onto parchment lined baking sheets.
Cover with your kitchen towel and let rise again for 30 mins- 1 hour.

Heat oven to 350 degrees. Bake for 25-35 mins until done (hollow sounding). If it gets too brown - cover loosely with foil for the last 10 mins of cooking time.

Remove from oven and brush with the remaining 3T butter. Cool on wire racks. (If it lasts that long;)

If making hamburger buns - skip the butter top, and brush with a beaten egg (and sesame seeds!) when you put it in to bake.