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