Add lukewarm mixture to yeast. Stir in 3 cups of the flour; beat until smooth. Stir in enough remaining flour to make a stiff dough.

Turn dough out onto a lightly floured pastry board or cloth and knead until smooth and satiny, about 5 minutes, working in additional flour to keep dough from sticking. Place in a greased bowl; turn greased-side up. Cover; let rise in warm place, away from draft, until double in bulk, about 1 hour.

Punch dough down; divide in half. Let dough rest, covered on board for 10 minutes. Roll out each piece of dough to an 18x9-inch rectangle. Roll up from short side, jelly-roll fashion. Press each end to seal; fold under loaf.

Place shaped loaves in 2 greased 9x5x3 inch loaf pans, seam-sides down. Melt remaining 2 tablespoons butter in a metal cup; brush tops of loaves with part. Cover; let rise in warm place until double in bulk, about 1 hour.

Bake at 400 degrees for 30 minutes. Brush tops again with melted butter. Bake 10 minutes more or until loaves sound hollow. Remove from oven; brush tops with butter. Remove from pans and cool on racks. Makes 2 loaves.