1 pkg. (1/4 oz.) yeast
2 tsp. sugar
1/2 c. warm water (105 - 120 degrees)
3 1/2 c. (17 1/2 oz.) all purpose flour
2 tbsp. unsalted butter
1 tsp. salt or to taste
2/3 c. ice water

Stir yeast and sugar in warm water until dissolved. Insert metal blade. Put flour, butter and salt in work bowl and process for 20 seconds Combine yeast and cold water. Turn on machine and pour yeast mixture through feed tube in a steady stream, only as fast as the flour absorbs it. Continue processing until dough cleans inside of work bowl, then let machine run for 60 seconds to complete the kneading.

Remove dough from work bowl and shape into a smooth ball. Place in lightly floured plastic storage bag. Squeeze out air and close end with wire twist, allowing space for the dough to rise. Let rise until doubled, about 1 1/2 to 2 hours.