Holy Bread Loaf! Rosebud's Butter Topped White Bread

Many of you have asked for my recipe for the bread I have been talking about on Facebook, so here is the recipe.I got it from Pinterest. It is delicious, soft and moist and stays that way for a while. I have never been a good bread maker but this loaf recipe seems to like me. Try it out! It is truly delicious!

Rosebud’s Butter Topped White Bread
4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
3/4 cup warm water
1/4 cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, room temperature and cut into pieces
2 and 2/3 cup additional warm water
9-10 cups all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves
Additional butter/cooking spray, for greasing your rising bowl and loaf pans


1. In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 cup of warm water, about 5 minutes.
2. Add the sugar, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine.
3.  Slowly add 5 cups of the flour, mixing on low speed until smooth.
4. With the mixer on its lowest speed, slowly add the remaining flour until the dough is smooth.
5. Switch to your dough hook attachment and knead the dough for 10 minutes. Or, alternatively, you can do it the old fashioned way and knead the dough by hand.

6.  While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as two loaf pans.
7.  Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray.  Cover, and set in a warm place to rise for 1 hour.
8. After an hour, gently punch down the dough and divide it into two portions.
9. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12″ x 12″ square, making sure that the thickness of the dough is uniform throughout.(this is where I, Tabitha< sprinkle the cinnamon and sugar for a swirl bread)
10.  Slowly and tightly roll up each rectangle, sealing the edges firmly.
11.  Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans.  Repeat with the second loaf.  Cover the loaves, set in a warm place, and let rise until doubled, about another hour.
12.  Place one rack on the lowest position in the oven and preheat the oven to 425 degrees.
13. Bake the loaves for 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much.
14.  Once covered with foil, bake for an additional 15 minutes.
15. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter.

These are some loafs I made. The recipe makes 2 loafs and I made one into a cinnamon sugar swirl one. When you roll it out to form the loaf, I sprinkle cinnamon and sugar over it and then roll it tight. It is good for breakfast with a little butter. 

 Here is the "French" bread loaf I tried. I was not expecting it to blow up that big! I used both loafs and divided it into 3 portions instead of just 2. Then I hand rolled them in to long snakes and then braided them together. Let it rise for an hour. Make sure you have it on a BIG pan because this one still got bigger in the oven. Since it was so big before I put it in the oven I cooked it on 375 for longer time. I did put the foil on top and then took it off like the instructions said.  It made really good garlic bread and if my friends reactions to eating it is any sign it was a major success. To the point where the left over garlic bread from Isaiah's (my 2 year old) plate was gobbled up after all the other was gone. I will be making this one again but I might just stick with the 2 loafs and then using them to make 2 braided bread loafs.