1/4 c. butter
5 1/2 c. all-purpose flour
1 cake (2 oz.) compressed yeast
1 3/4 c. lukewarm water (95 to 110 degrees)
1 1/2 tsp. salt

1. Cut butter into 5 cups of the flour with pastry blender in large bowl until mixture resembles coarse crumbs. Dissolve yeast in water; stir in salt. Stir yeast mixture into flour mixture. Knead in enough of the remaining flour on lightly floured surface until dough is smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until doubled, about 30 minutes.

2. Punch down dough; divide in half. Shape each half into 12 x 4 inch rectangle. Place loaves together lengthwise, sides touching, on greased baking sheet. Let rise covered until doubled, about 1 hour.

3. Heat oven to 400 degrees. Brush loaves with a little water. Bake 20 minutes; reduce heat to 350 degrees; bake until golden, about 10 minutes. Cool on wire racks. Cut loaves apart. Makes 2 loaves.

TIP: Three packages active dry yeast can be substituted for the compressed yeast.