3 c. flour, unbleached
2 tbsp. sugar
2 tsp. salt
2 tbsp. butter, melted or at room temperature
1 1/4 c. water to 102 to 104 degrees
1 oz. yeast (Fleischmann's Rapid Rise works well)

Add all dry ingredients to a large bowl. Mix well. Add the room temperature butter. Mix in well. Add the yeast to the water and dissolve. Let this sit for about 5 minutes. Add to the flour mixture. Knead until all is mixed well. Add more flour if the dough ball is too soft and sticks to your fingers.

When all is mixed and the dough ball stays together without sticking cover and let rise until double in size. Knead again and let the dough rise until double. Knead again and let rise in a well-greased bread pan. Place in a preheated 425 degree oven until top begins to turn brown. Reduce the heat to 375 degrees and bake until a dull thump is heard when tapping the top. Remove from oven and let cool. Serves 15.

NOTE: In place of the water, you can use a dark beer. You can also add garlic, herbs, cheese, etc. in the amount of 2 tablespoons. You can use one or all of the above additions per loaf. The above recipe makes 1 loaf.