Mom's Bread

2 cups water
1 1/2 tsp salt
3 tbsp softened butter/margerine
3 tbsp sugar
5 cups flour
1 tsp regular yeast (not dry active or breadmaker)

Proof yeast in lukewarm-warm water mixed with sugar and butter for 10 minutes (cold water prevents yeast from growing, hot water kills the cells). Proofing means to let the yeast become active and start growing before being placed in the bread mixture. It is required for classic yeast else the bread will not rise due to the lack of cellular activation.

When the yeast mixture is ready, starting to froth and yeast balls are dissolving, mix in 4 1/2 cups of flour to form dough. Add water a tbsp at a time if dough is too dry, or sprinkle remaining flour is dough is too wet. Cover with towel and let rise in bowl for 1 hour. The dough should double in volume.

On floured surface push down dough and kneed a couple of times. Form buns or loaves and place on greased baking surface. Cover with towel and let rise for at least 1 more hour.

Bake in 350F oven for 20 minutes or until done. Let cool out of pan. Rub a pad of cold butter across the top to prevent cracking and provide a nice glaze.