2½ cups warm water (105ºF to 115ºF)
1 tablespoon active dry yeast
1 tablespoon sugar
7 cups (approximately) bread flour
1 tablespoon salt
½ stick (2 ounces) unsalted butter, at room temperature
 | Pour ½ cup of the water into the bowl of a heavy-duty mixer, sprinkle in the yeast and
sugar, and whisk to blend. Allow the mixture to rest until the yeast is creamy, about 5 minutes. |
| Working in the mixer with the dough hook in place, add the remaining 2 cups water and
about 3½ cups flour to the yeast. Turn the mixer on and off a few times just to get
the dough going without having the flour fly all over the counter and then, mixing on low
speed, add 3½ cups more flour. Increase the mixer speed to medium and beat,
stopping to scrape down the bowl and hook as needed, until the dough comes together.
(If the dough does not come together, add a bit more flour, a tablespoon at a
time.) Add the salt and continue to beat and knead at medium speed for about 10
minutes, until the dough is smooth and elastic. If you prefer, you can mix the dough
in the machine for half that time and knead it by hand on a lightly floured surface for 8
to 10 minutes. |
| When the dough is thoroughly mixed (return it to the mixer if necessary), add the
butter, a tablespoon at a time, and beat until incorporated. Don’t be
discouraged if your beautiful dough comes apart with the addition of butter—beating
will bring it back together. |
| Allow the dough to rise until doubled in bulk, about 45 minutes to an hour, then shape and use as you wish. This makes 2 wonderful loaves of white bread, or a lot of pizza dough. |
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