2 1/2 c. warm water
2 pkgs. active dry yeast
1/2 c. instant nonfat dry milk
2 tbsp. sugar
1 tbsp. salt
1/3 c. cooking oil or shortening
7 - 7 1/2 c. all-purpose flour

Measure water into large mixer bowl. Sprinkle yeast over water. Add dry milk, sugar, salt, oil and about 3 1/4 cups flour to make a thick batter. Blend well. Beat 3 minutes at medium speed of mixer.

By hand, gradually add remaining flour to form a very stiff dough. Roll dough on floured surface until no longer sticky. Knead until smooth, 1 to 2 minutes.

Divide in half. Using a rolling pin, shape dough into a 12x6 inch rectangle. Roll up tightly, starting with 6 inch sides. Seal edges and ends. Place seam down, in well greased 8 1/2 x 4 1/2 inch pans.

TO BAKE SAME DAY: Cover; let rise in warm place until doubled in size, about 1 hour. Bake at 375 degrees for 35-40 minutes. Remove from pans immediately; brush with butter. Cool on wire rack.

TO REFRIGERATE: Shape loaves; place in large plastic bags, allowing enough room for bread to rise and refrigerate for several hours or overnight. Prick any air bubbles on surface. Bake at 375 degrees for 35-40 minutes. Remove from pans immediately; brush with butter. Cool on wire racks.