Now if you want to do a lil splurge on yourself, you can get the pan.............but I have always just loved the sweet dough in a regular loaf pan, or freeform loaf.






2 packages active dry yeast

1 1/2 cups warm water (100 to 115F)

2 teaspoons sugar

6 1/2 cups all purpose flour

1 Tablespoon plus 2 teaspoons coarse salt

1 stick (1/2 cup) sweet butter



Dissolve the yeast in 1/2 cup warm water with the sugar, let it proof. Combine 6 cups of the flour with the salt in a large bowl. Using two knives or a pastry blender cut the butter into the salt and flour, being careful not to overwork it.



Place the yeast mixture into a large mixing bowl and add 1/4 cup warm water. Then add the flour-butter mixture, incorporating it with one hand only and using the remaining water to create a stiff, sticky dough. Turn the dough out on a floured boare and work it hard for a good ten minutes. When finally smooth, let rest for a few minutes and shape into a ball.


Place in a well-buttered bowl, turn to coat the surface, cover and let rise in a warm, draft-free spot for 1 1/2 hours.



Punch the dough down and let rise for 3-4 minutes, then knead again vigorously for 3-4 minutes. Shape into a ball and put back into the buttered bowl to rise again, from 45 minutes to 1 hour. Punch the dough down and let rest another 3-4 minutes. Knead a third time and then shape carefully into a loaf to fit a well-buttered 13-1/2 X 4 X 3 3/4-inch pan.



Let rise until almost doubled in bulk, approximately 1 hour. Butter the inside of the lid, if you are using a Pullman tin, or butter a piece of foil, cover (weight if using foil), and place in a preheated 400F oven. Turn the heat down immediately to 375F. After 30 minutes turn the tin on one side for 5 minutes and then on the other side for 5 minutes. Set it upright again, and remove the lid (or foil and weights); the bread should have risen to the top of the pan.


Continue to bake until it is a golden brown, about 12-15 minutes more. Turn the loaf out of the pan and put it directly on the rack of the oven to bake for a few minutes longer, until the bread is a beautiful color and sounds hollow when tapped with the knuckles. Let it cool thoroughly on a rack before slicing. Keeps well for several days in the frig, or frozen for 2 months.)