5 to 6 c. flour
2 tsp. salt
2 c. water
3 tbsp. sugar
2 pkg. active dry yeast
1/4 c. oil or shortening
1 tbsp. melted butter, if desired

Greased two 8 x 4 or 9 x 5 loaf pans. Lightly spoon flour into measuring cup, level off. In large bowl, combine 2 cups flour, sugar, salt and yeast. Blend well. In small saucepan, heat water and oil until very warm (120 to 130 degrees). Add hot liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl, cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size. Punch down dough several times to remove all air bubbles. Divide dough in half, shape each half into ball. Cover with inverted bowl and allow to rest on counter for 15 minutes. Shape into 2 loaves. Place in greased pans. Cover, let rise until dough fills pans and tops of loaves are about 1 inch above pan edge. 30 to 35 minutes. Heat oven to 375 degrees uncover dough and bake for 40 to 50 minutes or until loaves sound hollow when lightly tapped. Remove from pans and cool on wire racks. Brush with melted butter.