5 1/2 to 6 c. Pillsbury bread flour
3 tbsp. sugar
2 tsp. salt
2 packs active dry yeast
2 c. water
1/2 c. oil or shortening

Grease 2 loaf pans. In large mixing bowl, combine 2 cups flour, sugar, salt, and yeast. In small saucepan, heat water and oil to 120 degrees (very warm). Add warm liquid mixture to flour mixture. Blend at low speed until moist, about 3 minutes. At medium speed, stir in additional flour until dough pulls clearly away from sides of bowl.

On floured surface, knead dough about 10 minutes or until dough is smooth and elastic. Place dough in greased bowl; cover loosely with cloth towel; let rise in warm place until doubled in size, about 1 to 1 1/2 hours. Punch down dough to remove air bubbles. Divide dough into two parts; mold into 2 balls. Allow to rest on counter, covered with inverted bowl for 15 minutes.

Shape into 2 loaves as follows: Remove air pockets by working dough with hands or rolling into 14 x 7 inch rectangles. Starting from shorter side; roll up and pinch edges firmly to seal. Place, seam down, into prepared pan. Cover and let rise in warm place until dough fills pan and tops of loaves are about 1 inch above pan edges. (About 1 hour.) Bake at 375 degrees for 45 to 50 minutes, depending on size of loaves until dough sounds hollow. Remove from pans immediately. Cool on rack.

If desired for soft crust; brush tops of loaves with melted butter.