1 env. dry yeast
2 tsp. salt
2 tbsp. oil
Melted butter
2 1/3 c. warm water
2 tbsp. honey
6-7 c. flour

Dissolve yeast in 1/3 cup warm water in large mixing bowl. Stir in salt, honey, oil and remaining 2 cups water. Beat in 2 cups flour until smooth with wooden spoon or wire whisk. Cover with towel. Let rise in warm, draft-free place for 15 minutes. Mixture should begin to bubble. Set aside 1 cup flour for kneading.

Gradually beat enough remaining flour into yeast mixture to make a smooth, sticky dough. This dough will not form a ball and pull away from side of bowl. Sprinkle reserved 1 cup bowl. Let rest for 15 minutes. Knead dough with heels of both hands about 10 minutes, working in only enough flour for a smooth and elastic dough. Place dough in greased bowl; turn to grease top. Cover with towel; let rise in warm, draft-free place for about 1 hour or until doubled in bulk.

Turn out on lightly floured surface. Punch down and knead until smooth. Divide in half; shape as desired. Cover loaves with towel. Let rise in warm, draft- free place for about 30 minutes or until doubled in bulk.

Bake in preheated 375 degree oven for 35-45 minutes or until loaves sound hollow when tapped with fingers. Remove to racks; brush hot loaves with melted butter. Cool. Yield: 2 loaves.