Part 3/6:
While waiting for the yeast to activate, it's time to measure the flour. It’s crucial to get the correct measurement for optimal texture. If you have a scale, go for it; otherwise, fluff up the flour in the container, sprinkle it into your measuring cup, and level it off for accuracy.
Once you’ve got your flour, add the 2 teaspoons of salt and mix it in.
Mixing the Dough
After the yeast has foamed, it’s time to combine everything. Pour the flour and salt mixture into the yeast mixture along with the melted butter (make sure it’s not too hot). Attach the dough hook and mix on low speed until the dough comes together in a shaggy ball, then scrape down any bits stuck to the bowl.