Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in greased bowl, then turn greased side up. Cover and let rise until double in bulk, about 1 hour.

Punch down dough and divide into halves. Roll each half into rectangle, approximately 9x18 inches. Roll up tightly. Press in ends, turn them under to seal.

Place loaves, seams down, into 2 greased loaf pans. Brush lightly with butter. Let rise about 1 hour. Bake at 425 degrees for 25 minutes on low rack.

When finished, loaves will be deep golden brown and will sound hollow when tapped. Remove from pans immediately and brush tops with butter. Cool on wire racks.