Instructions: Dissolve the yeast in 1/2 cup of the warm water with the sugar, and let it proof. Combine 6 cups of the flour with the salt in a large bowl. Using two knives, cut the butter into the flour and salt, 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- and-butter mixture, incorporating it with one hand only and using the remaining water to create a stiff, sticky dough. Turn out the dough on a floured board and work it hard for a good 10 minutes: slap it, beat it, punch it, and give it a thorough kneading. When finally smooth, let it rest for a few minutes, then 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 or 4 minutes, then knead again vigorously for 3 or 4 minutes. Shape into a ball and put back in the buttered bowl to rise again for 45 minutes to 1 hour. Punch the dough down and let rest for another 3 or 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 the pullman tin, or butter a piece of foil, cover (weight if you are using the foil), and place in a pre- heated 400 degree F oven. Turn the heat down immediately to 375 degrees F. 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; the bread should have risen to the top of the pan. (If using foil and weights, remove both at this point).

Continue to bake until it is a golden brown, which will take 12 to 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.

NOTES : This is the white bread frequently used for sanwiches, a four-square loaf that has delicate flavor, a fine crumb, and a good flavor. It is made in a special pan with a sliding lid at the top that keeps the bread in shape as it bakes. If you do not have this type of pan, you can bake it in an ordinary pan, covered with tinfoil and lightly weighted with tiles or similar weights. However, the tins are easily available in restaurant and baking supply houses and are not expensive. This is a beautiful toasting bread and, if correctly made, it can be sliced paper thin. In addition to its excellence for sandwiches and toast, it is useful for croutons, crumbs, rolled sandwiches, little canapes, and hors douevres.

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