Ingredients:
4½ teaspoons instant yeast
¾ cup + 2⅔ cups warm water, divided
¼ cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, cubed, at room temperature
9 to 10 cups Flourish Flour
3 tablespoons unsalted butter, melted, for brushing
Instructions:
In a mixer bowl, stir to dissolve yeast in ¾ cup warm water, and let sit for 5 minutes. Add the remaining cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.
Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky. Continue to knead until a soft ball of dough forms and clears the sides of the bowl.
Place the dough in a lightly greased bowl. Cover with plastic wrap and set to rise until doubled in size, about 45 minutes to 1 hour.
On a floured surface, divide the dough in two and gently pat each dough piece into a 9x12-inch rectangle.
Roll up the rectangle tightly, starting on the short end. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans.
Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
Brush loaves with butter and bake for 30 to 35 minutes, rotating halfway through, until golden brown.
Remove from the oven and immediately brush with more of the melted butter. Cool for 10 minutes, then remove from the pans and cool completely before slicing.
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.