5 1/2 to 6 1/2 c. bread flour
2 tbsp. sugar
1 tbsp. salt
2 pkgs. dry yeast
2 tbsp. softened butter
2 c. very warm tap water (120 to 130 degrees)
3 eggs at room temp.

In a large bowl mix 1 1/2 cups flour, sugar, salt and undissolved dry yeast. Then add butter gradually. Add very warm water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat at high 2 minutes scraping bowl occasionally. Stir in enough flour to make a soft dough.

Cover and let rise in a warm place free from draft, until double in bulk (about 35 minutes). Stir down, put into 2 - 8x9 well greased pans. Cover, let rise in a warm place free from draft, until double in bulk (about 40 minutes). Bake at 375 degrees about 35 minutes or until done (it should sound hollow when done). Remove from pans and cool on rack.

Hint for breads: Always brush top with melted butter.

Let rise in oven with light bulb on.

Bread sounds hollow when done.

When kneading leave part of the flour from the dough to use on your board.