7 1/2-8 1/2 c. unsifted flour
3 tbsp. sugar
4 tsp. salt
3 pkg. yeast
1/3 c. softened butter
2 2/3 c. very warm tap water

In a large bowl, thoroughly mix 3 cups flour, sugar, salt and dry yeast. Add 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 14 x 9 inch rectangle. Shape into loaves. Place in two greased 9 x 5 x 3 inch loaf pans. Brush with oil. Cover loosely with plastic wrap. Refrigerate overnight. 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. Bake at 400 degrees for 35-40 minutes or until done. This makes 2 loaves. This is an easy way for a working woman to make bread.