7 3/4 to 8 3/4 c. unsifted flour
3 tbsp. sugar
4 1/2 tsp. salt
3 pkgs. Fleischmann's Active Dry Yeast
1/3 c. softened Fleischmann's butter
2 2/3 c. very warm tap water (120-130 degrees)
Planters Peanut Oil

In a large bowl thoroughly mix 3 cups flour, sugar, salt, and undissolved Fleischmann's Active Dry Yeast. Add Fleischmann's butter.

Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 10-12 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.

Divide dough in half. Roll each half to a 14x9 inch rectangle. Shape into loaves. Place in 2 greased 9x5x3-inch loaf pans. Brush with Planters Peanut Oil. Cover loosely with plastic wrap. Refrigerate 2 to 12 hours.

When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed with a greased toothpick or metal skewer.

Bake at 400 degrees 35-40 minutes, or until done. Remove from baking pans and cool on wire racks.

Or shape into turtle shape using all dough on greased cookie sheet. Cover; refrigerate. Uncover and bake at 400 degrees for 40-45 minutes.