Author: Bob and Robin Young

Web Page: www.rockinrs.com

1

Combine the lees and the water in a measuring cup. Set aside.

2

Combine 4 cups flour, yeast, butter and salt in a mixer bowl fitted with a dough hook. Add the water/lees mixture and mix until combined. The dough should start to climb the dough hook and pull away from the sides. Add additional flour until the dough pulls away from the side.

3

Knead for about 3 minutes.

4

Lightly grease a plastic bowl. Place on a scale and add the kneaded dough. Mark the weight - it should be about 3½ pounds. Cover and allow to rise until doubled, about 1 hour.

5

Lightly grease two 8"x4" loaf pans. Using the scale, divide the dough into half. Place one half in the loaf pan. Cover and let rise until the dough is just over the top rim.

6

Immediately place in a pre-heated 425° oven and bake for about 25 - 35 minutes, or until the internal temperature is 190°F. Remove from oven and place on cooling racks. Let cool for 30 minutes before slicing.