Add 5 1/2 cups flour, sugar, salt, yeast and butter to your mixer bowl. Attach dough hook to mixer. Turn to Speed 2 and mix about 20 seconds.

Gradually add 2 cups very warm water (120 to 130 degrees Fahrenheit). Mix about 1-1/2 minutes longer.

Continuing on Speed 2, add remaining 1/2 cup to 1 1/2 cups flour (1/2 cup at a time) and mix until dough clings to hook and cleans side of bowl, about 2 minutes.

Knead on Speed 2 about 2 minutes longer.

Cover with plastic wrap and a towel. Let rest for 20 minutes.

Divide dough in half.

On a lightly floured surface, roll each half into a rectangle, approximately 9x14 inches.

To create the loaf shape, starting at the short end, roll the dough tightly.

Pinch to seal seam then turn under.

Place the dough, seam side down, in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.

Brush each loaf with oil and cover loosely with plastic wrap.

Refrigerate 2 to 12 hours.

When ready to bake, uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles.

Bake at 400 degrees 35-40 minutes.

Remove from pans immediately and cool on wire racks.