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6 c. flour
2 pkg. dry yeast
2 c. hot tap water (120-130 degrees)
1/3 c. butter, room temperature
1 tbsp. sugar
1 tsp. salt


1 egg white, slightly beaten

In large mixing bowl, measure 3 cups of flour and yeast. Combine 2 cups water, butter, sugar, and salt. Pour this only into dry ingredients and blend at low speed with an electric mixer for 30 seconds or with a wooden spoon. Add additional 1 cup of flour and beat at high speed for 3 minutes. Stop the mixer and add flour 1/2 cup at a time until a soft mass is formed.

Turn out the dough on a lightly floured work surface and knead for 8 minutes until dough is smooth and formed. Invert bowl over the dough and let it rest for 15 minutes. Knead for 30 seconds to flatten the dough and press out the air bubbles.

Divide into two pieces. Roll each in a 12 x 15 inch rectangle. From the short side, roll into a tight loaf, pinching the seam and the ends. Place on a greased baking sheet. Cover loaves with wax paper and put in a warm place (80 to 85 degrees) until light and doubled in volume (about 1 1/4 hours).

Brush loaves with beaten egg white and bake at 425 degrees for 35 minutes. Turn loaf over and tap the bottom crust. A hard hollow sound means the bread is baked.

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