2 pkgs. active dry yeast
2 c. warm water (105-115 degrees)
1/2 c. sugar
1 tbsp. salt
2 eggs
1/4 c. salad oil
6 - 6 1/2 c. flour
Soft butter

Dissolve yeast in warm water. Stir in sugar, salt, eggs, oil and 3 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board, knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl turning greased side up. (At this point dough can be refrigerated 3 to 4 days.) Cover and let rise in warm place for about an hour until size is double.

Punch down dough, divide in half. Roll each half into rectangle, 18"x9". Roll up, beginning at short side. With side of hand, press each end to seal. Fold ends under loaf. Place seam side down in greased loaf pan, 9"x5"x3". Brush loaves with salad oil. Let rise until double, about 1 hour.

Heat oven to 375 degrees. Place loaves on lower oven rack so that tops of pans are in center of oven. Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped. Remove from pans. Brush loaves with butter, cool on wire rack. Makes 2 loaves.