Basic White Bread

This is a variation of a James Beard recipe. It's good, basic bread to learn on as it's fairly forgiving. It's soft, it's got a nice mild flavor and it rises quickly. Loaves don't last long here. ;)

Makes two loaves.

Bread!

1 package instant yeast
3 teaspoons white, granulated sugar
2 cups water
5-6 cups AP flour
2 teaspoon salt
3 tablespoons butter

1. In either a bowl or a mixer, combine water, sugar and yeast. If you are substituting active dry with the instant, allow to bloom. Otherwise, go to step two.
2. Add 4 cups flour and combine.
3. Add salt, butter and rest of flour.
4. Allow to sit for 20 minutes at room temp in bowl
5. Pour dough onto well-floured board and knead until the dough passes the windowpane test* or when the dough springs back when you push your finger in.
6. Put dough into greased bowl and brush oil on the top. Cover with plastic wrap and stick in a warm place until double in size. (I like turning on the oven for a minute, turning it off and putting the bread inside.)
7. Punch down and knead for two minutes or until all the air bubbles are gone.
8. Divide in half. Shape each half into a rectangle as wide as your loaf pans are long and roll up.
9. Put dough in two greased loaf pans, oil the top, cover with plastic wrap and let rise until double.
10. Preheat oven to 375F. 
11. Brush loaves with water, slash top if desired and bake loaves until done, about 20-30 minutes.
12. Let cool for 5-10 min before removing from pans. Let cool before cutting loaves.

*Window pane test: tear off a small bit of dough and stretch it so light passes through it without tearing. Pics here.