Dissolve yeast in 3/4 cup warm water. Mix next 4 ingredients together using a mixer. Add 5 cups flour. Mix well. Add more flour until dough is easy to handle. Turn dough onto lightly floured board. Knead until smooth, about 10 minutes. Place in greased bowl & butter the top. Cover & let rise in warm place until double in bulk. Punch down & divide in half. Roll each half out into rectangle 9x18 inches. Roll up, beginning at short end, & press each end sealed. Place seam side down in greased loaf pans. Brush tops lightly with butter & let rise again until double in bulk (about 1 hour). Preheat oven to 425. Place loaves on low rack in oven & bake 30-35 minutes or until golden brown. Remove from oven & brush tops with butter. Cool on wire racks.

Mrs. Thomas Igou

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,