Preparation time: 10 minutes. Rising time: 1 1/2 to 2 hours. Baking time: 25 to 35 minutes.

2 1/2 c. lukewarm water
2 pkgs. active dry yeast
1/2 c. instant nonfat dry milk
2 tbsp. sugar
1 tbsp. salt
1/3 c. cooking oil
7 to 7 1/2 c. Pillsbury's Best All-Purpose flour

Oven at 400 degrees. Yield: 2 loaves.

Measure water into large mixer bowl. Sprinkle yeast over water. Add dry milk, sugar, salt, oil and about 3 1/4 cups flour. Blend well. Beat 3 minutes at medium speed of mixer. By hand, gradually add remaining flour to form a very stiff dough. Cover; let rest 15 minutes.

Toss dough on floured surface until no longer sticky. Knead until smooth, about 1 minute. Divide in half. Using a rolling pin, shape dough into a 12 x 6-inch rectangle. Roll up rightly, starting with 6-inch side. Seal edges and ends. Place, seam-side down, in well greased 9 x 5-inch pans.

TO BAKE SAME DAY: Cover; let rise in warm place until doubled in size, 1 to 1 1/2 hours. Bake at 400 degrees for 30 to 35 minutes. Remove from pans immediately. Cool on wire rack.

TO REFRIGERATE: Shape loaves; place in large plastic bag, allowing enough room for bread to rise, and refrigerate up to 24 hours. Prick any air bubbles on surface. Bake at 400 degrees for 30 to 35 minutes. Remove from pans immediately; brush with butter. Cool on wire racks.