2 1/2 c. warm Water
2 pkgs. active Dry Yeast
1/2 c. Instant non-fat Dry Milk
2 tbsp. Sugar
1 tbsp. Salt
1/2 c. Oil
7 to 7 1/2 c. Flour (all purpose or self-rising)

Preheat oven to 375°F.

Measure water into large mixer bowl. Sprinkle yeast over water. Add dry milk, sugar, salt, oil and 3 1/4 c. flour to make a thick batter. Blend well. Beat 3 minutes at medium speed with mixer. By hand, gradually add remaining flour to form a very stiff dough. Toss dough on floured surface until no longer sticky. Knead until smooth (1 - 2 minutes). Divide in half. Using a rolling pin shape dough into a 12x6 inch rectangle pan. Roll up tightly, starting with 6 inch side. Seal edges and ends. Please seam side down in well-greased 8 1/2 x 4 1/2 inch loaf pans. To bake same day, cover and let rise in warm water until doubled in size, about 1 hour.

Bake at 375°F for 35 to 40 minutes. Remove from pans immediately and brush with butter.