2 pkgs. active dry yeast
2 c. warm water
1/2 c. sugar
1 tbsp. salt
2 eggs
1/4 c. vegetable oil
6 or 6 1/2 c. all-purpose flour
Vegetable oil
butter, softened

Dissolve yeast in warm water. Stir in sugar, salt, eggs, 1/4 cup of oil, and 3 cups flour. Beat until smooth. Mix in enough of remaining flour to make dough easy to handle. Knead dough until smooth and elastic, 8-10 minutes. Place in greased bowls, greased side up; cover and let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.

Divide dough into halves. Roll each half into a rectangle. Press with thumbs to seal after each turn. Fold ends under loaf. Place loaf seam side down in greased loaf pan 9x5x3. Brush with oil. Let rise until double, 1 hour.

Heat oven to 375 degrees. Bake until loaves are deep golden brown and sound hollow when tapped, 30-35 minutes. Remove from pans and brush with butter.

Makes 2 loaves.