7 1/2-8 c. unbleached all-purpose flour (or bread flour)
2 env. dry yeast
1 1/2 c. water
1 c. milk
2 tbsp. sugar
2 tbsp. butter
1 tbsp. salt
2 tbsp. butter, melted

(For Oatmeal Bread, substitute 2 cups oatmeal for 2 cups of the flour.)

Lightly grease large bowl and two 9 x 5 inch loaf pans; set aside.

Place 4 cups flour (or 2 cups flour and 2 cups oatmeal) and yeast in large mixing bowl. Combine water, milk, 2 tablespoons butter, sugar and salt; heat to 120-130 degrees on stove or in microwave. Gradually beat into the flour mixture, using a wooden spoon. When all liquid has been added, beat 2 more minutes or until ingredients are well mixed. Beat in remaining flour 1 cup at a time, until dough forms a mass and is easy to handle. It will still be sticky (you may not need to use all the flour).

Turn dough onto lightly floured board and knead until smooth and elastic, about 8-10 minutes. Use a rhythmic push-turn-fold motion. Sprinkle additional flour on dough if it sticks excessively to hands or work surface.

Form dough into a ball and place in prepared bowl, turning to coat entire surface (this will prevent a dry crust from forming). Cover with plastic wrap and a hot damp towel. Set in a warm place until dough has doubled in bulk (about 1 1/4-1 1/2 hours). Punch down by pushing your fist into the center of dough, then pulling the dough edges to the center and turning dough over. Return to bowl, cover with plastic wrap and hot damp towel, and allow to rise again until doubled in bulk, about 1 hour.

Knead 2-3 minutes to eliminate air bubbles, adding more flour if necessary to make dough easier to handle. Pinch dough into 2 equal pieces. Shape each section into a loaf by rolling into a flat oval about 9 inches long by 5 inches wide. Fold in half lengthwise, pinching seam tightly to seal. Tuck ends under and place seam side down in greased loaf pans. Cover lightly with towel and allow to rise until doubled in size, about 45 minutes.

Preheat oven to 400 degrees. Brush tops of loaves gently with melted butter. Place immediately on center rack of oven, leaving at least 2 inches between pans to permit proper heat circulation. Bake 30 minutes or until evenly browned and bottom sounds hollow when tapped. Remove loaves from pans promptly and cool on wire racks (if allowed to stand in pan, bread will become soggy).