From the book "A Taste of Utica", another amazing bread. Crisp, golden crust with a soft, delicate crumb. Perfect with a few pieces of sharp cheese and fresh sliced tomato or for dipping in your favorite thick pasta sauce.
In a small bowl, combine warm water, yeast, butter, sugar, olive oil and salt. Let it stand for 5 minutes.
Place 2 1/2 cups of the flour in a large mixing bowl and add the above liquid mixture to the flour, beating on low until thoroughly blended. Add as much of the remaining flour as necessary to make a nice bread dough. Turn onto a floured surface and knead for 6 – 8 minutes.
Shape into a ball, place into a lightly greased bowl, cover and let rest for 1 hour or until doubled in size.
Punch the dough down and divide into six equal size pieces. Cover and let the pieces rest for 10 minutes.
Roll each of the pieces into a 12” long rope. Use 3 ropes per loaf of bread, braid and secure the ends. Place the braided loaf onto a greased baking sheet, cover and let rest 1/2 hour.