Fit mixer with dough hook. Add another cup of flour and knead for 2 more minutes. Gradually add just enough of the remaining flour to make a soft dough that pulls away from the sides of the bowl. Knead for 4 minutes.

Place dough in greased bowl and let rise til double. Punch down and divide dough into two portions. Grease two loaf pans (8-1/2 X 4-1/2 X 2-1/2). Form 2 loaves and place in pans; set pans in a warm place to rise until doubled.

Bake in a preheated 375°F oven for 30-40 minutes or until loaf sounds hollow when lightly tapped on bottom. Remove loaf from pan immediately and cool on wire rack. Brush loaf tops with melted butter.

Refrigerator Method: Brush loaves with oil, cover with plastic wrap and refrigerate from 2-24 hours. Allow to warm to room temperature for at least 30 minutes before baking.

Servings: 24