6-7 cups all-purpose flour
1/2 cup sugar (or ½ cup honey)
3 ½ t salt
3 pkgs. (2 T.) active dry yeast
¼ cup butter or margarine, softened
2 cups very warm water (120* to 130*)
Place 5 ½ cups flour, sugar or honey, salt, yeast, and butter in mixer bowl. Attach bowl and PowerKnead Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 20 seconds. Gradually add warm water and mix about 1 ½ minutes longer.
Continuing on Speed 2, add remaining flour, ½ cup at a time, and mix about 2 minutes, or until dough starts to clean sides of bowl. Kneed on Speed 2 about 2 minutes longer.
Cover dough with plastic wrap and a towel. Let rest about 20 minutes.
Divide dough in half. Shape each half into a loaf. Place in greased baking pans. Brush each loaf with vegetable oil and cover loosely with plastic wrap. (You can refrigerate dough up to 12 hours.)
When dough has risen to the top of the pan, uncover dough carefully. Bake at 350* until done (it should sound solid when you knock on the top of a loaf). Brush with butter. Remove from pans immediately and cool on wire racks.