2 pkgs. instant dry yeast
2 c. warm water
1/2 c. sugar
1 tbsp. salt
2 eggs
1/4 c. oil
6 to 6 1/2 c. flour

Dissolve yeast in warm water. Stir in sugar, salt, eggs, oil and 3 cups flour. Beat until smooth. Mix enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board. Knead until smooth and elastic, 8 to 10 minutes. Cover and let rise until double, about an hour. Punch down dough and divide in half. Roll each dough into a rectangle 18 x 9 inches. Roll up beginning at the short side. Press ends to seal. Tuck under ends. Place seam side down in greased pan. Brush with oil. Let rise one hour. Heat oven to 375 degrees. Place loaves on lower oven rack so that the tops of the pans are in the center of the oven. Bake 30 to 35 minutes or until brown and the loaves sound hollow when tapped. Remove from pans. Brush loaves with butter. Cool on wire rack.