2 (.25 ounce) packages active dry yeast
3 T white sugar
2 1/2 cups warm water (110 F)
3 T melted butter
1 T salt
6 1/2 cups flour (or more as needed)
In a large bowl or mixer dissolve yeast & sugar in warm water
Stir in butter, salt & 2 cups of the flour
Stir in the remaining flour, 1/2 cup at a time beating well after each addition
When the dough has pulled together turn on a lightly floured surface & knead until smooth & elastic bout 8 minutes
Lightly oil a large bowl, add dough & cover with towel until doubled in bulk, about 1 hour
Deflate the dough & turn onto lightly floured surface
Divide the dough into 2 loaves
Place into 2 lightly greased 9×5” loaf pans
Cover again & let rise until doubled in bulk about 40 min
Preheat oven to 425 degrees
Lower temperature to 350 degrees & bake about 30 minutes
Could add egg white wash & top with sesame seeds before baking
Bread is done when golden brown & sounds hollow when tapped on bottom