(0) In the bowl of a mixer, stir to dissolve the yeast in the smaller amount of water. Let sit for 5 minutes

(1) Add remaining water, sugar, salt, butter, and half of the flour. Stir by hand to combine

(2) Using a dough hook, mix on low speed and gradually add the remaining flour. Mix until the dough is soft and tacky, but not sticky. Continue to knead until a ball forms and clears the sides of the bowl

(3) Put dough in a lightly greased bowl and turn over until all sides are coated. Cover in plastic wrap

(4) Prove in warm place for 45 to 60 minutes

(5) Turn out dough onto a lightly floured surface. If making a full recipe, cut dough in half

(6) Shape each loaf and place in greased 9x12 baking tin. Note: King Arthur flour does a great video series explaining how to shape plain white bread. They'll do a better job than I will of explaining how to shape your dough

(7) Cover baking tins and let prove for 30 to 45 minutes. The dough should rise to ~1 inch above the top of the tin

(8) Put oven rack on bottom shelf and pre heat to 375 deg F

(9) Brush loaves with melted butter

(10) Bake for 30 - 35 minutes

(11) Remove from oven and brush with remaining butter. Cool for 10 minutes before removing from tin

(12) Enjoy!