This is the recipe for the country white bread from the Salt Lick cookbook. It's the only recipe I've tried from that book (it was a gift).
1 Tablespoon instant yeast in 1/2 cup of warm water. Put that in your stand mixer with the dough hook and let it sit for 5 minutes.
Add 2 cups of water and two cups of bread flower and mix. As it comes together, add two more cups of flour and 1 Tablespoon of salt. Add up to two more cups of flour (recipe calls for 5.5--6 cups).
Kneed with the dough hook on speed 2 (always speed 2). After a few minutes, slowly add a cut up stick of softened butter. The dough will be pretty sticky at this point, but as it continues to kneed, at a spoonful of flour at a time until pulls away from the sides of the bowl. Let it kneed for about 8 minutes. After it's done, turn it out onto a floured surface and form into a ball. Spray a large bowl with cooking spray and put the ball into the bowl. Cover with a towel or plastic wrap and let the dough rise for an hour.
When it's done rising, gently punch the air out of the dough and divide into two pieces. On a floured surface, roll the dough out into roughly a 9x12 rectangle. Fold into thirds and pinch the seems to seal. Spray a loaf pan with cooking spray and put your folded dough into the loaf pan. Repeat with the other half portion of dough. Let the loaves rise in the pan for 45 minutes. Preheat oven to 375 and bake for 35 to 45 minutes. When done, remove from the pan and let cool on a rack.
I made a couple of loaves yesterday and will use one for my Thanksgiving dressing.