Ingredients

• 1 1/2 cups warm water (355g)
• 4 1/2 teaspoons active dry yeast (fresh)
• 4 teaspoons sugar
• 4 tablespoons butter (melted)
• 3 teaspoons salt
• 4 1/4 cups all-purpose flour (650g)

Directions

• To get the right water temperature, hold your finger under the running water. It should just barely feel warm. If you use water that is too hot it will kill the yeast and your dough won’t rise.
• In a large bowl add warm water, fresh yeast, and sprinkle in the sugar. Set aside for 10 minutes to get foamy and activate the yeast.
• Add melted butter and salt and mix until combined.
• Gradually add the flour. Knead with your stand mixer or by hand for about 5 minutes until the dough is smooth and elastic.
• Pour a little oil over the dough and turn it over a couple of times to coat.
• Cover with a warm damp towel and place in warm spot to allow it to rise until doubled about 45 minutes. If you need a warm place, turn on your oven to 170 degrees F (76.67 C). Once the oven reaches this temperature turn it off then place the covered bowl inside to rise and close the door.
• After first rise punch dough down and form it into 3 equal sized balls.
• Place the dough balls on a greased cookie sheet and lightly cover with plastic wrap sprayed with non-stick spray. Let it rise once more for about 20-30 minutes without touching it.
• Preheat your oven to 425 degrees F (220 C) and bake for 20-25 minutes, or until golden brown.
• Let cool and then cut off the top, remove some of the bread from the inside. Be careful not to create any holes through the crust.
• Fill with your favorite soup or dip and enjoy!

Photos