5 1/2 to 6 c. bread flour
3 tbsp. sugar
2 tsp. salt
2 pkgs. active dry yeast
2 c. water
1/4 c. oil

Grease two 9x4 or 9x5 inch loaf pans. In a large mixing bowl, combine 2 cups bread flour, sugar, salt and yeast; blend well.

In small saucepan heat water and oil until very warm (120 to 130 degrees). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead dough about 10 minutes, until dough is smooth and elastic with blisters under surface. Place dough in greased bowl. Cover loosely and let rise in a warm place until double in size (1 - 1 1/2 hours).

Punch dough down several times to remove air bubbles. Divide dough into 2 parts. Mold into balls. Allow to rest on counter, covered with bowl for 15 minutes. Shape into 2 loaves. Remove air pockets by working dough with hands.

Place in pans. Cover and let rise in a warm place until dough fills pans and top of loaves are about 1 inch above pan edges. Bake at 375 degrees for 45 to 55 minutes. Until loaf sounds hollow. Brush with butter.