Recipe: The Best Bread Recipe Ever

I've tried a lot of bread recipes and receive frequent requests for my dinner rolls. This recipe is my new favorite. It's easy, fast, delicious, and makes two huge loaves. It's the bread recipe that has it all. (Thanks to Amy for tipping me off to this.)

2 1/2 cups warm water

2 Tbsp yeast

2 Tbsp sugar

2 cups bread flour

4 cups all-purpose flour

2 tsp salt

Note: you can use just all-purpose flour if that's what you have. The way I measure flour is to tap the measuring cup A LOT before leveling off.

Combine the first three ingredients and allow to sit and get bubbly (about 5 minutes).

Stir slightly, then add remaining ingredients. Stir to combine ingredients until you can begin to knead.

Knead for 5 minutes by hand or 2 minutes in your Kitchenaid mixer using a dough hook. (The dough may be sticky and "climb" the hook. Normally you would add more flour, but I believe the bread turns out better if you don't. The only batch I've ever had that turned out less than fabulous did not have a sticky dough.)

Cover bowl with a towel and let dough rise for 15 minutes.

Divide dough in half and roll each half into a rectangle. The dough will be sticky, so use plenty of flour. Roll up lengthwise and tuck the ends under.

Place on a cookie sheet sprayed with PAM, cover with a towel, and let rise 15 minutes.

Slice dough with a sharp knife right before baking.

Bake in a 450 oven for 12-15 minutes. Immediately brush with butter for a soft, golden crust.

NOTE: The original recipe calls this French Bread, but I don't think it has the flavor of French Bread. It does, however, make an excellent-tasting white bread. I also tried brushing the dough with egg whites for a crunchy crust and it didn't work. I probably did something wrong, but I'm just as happy with a nice, soft crust, so I'm not that fussed about it.

And for all those who have asked for the recipe, sorry it took so long!!