1. In a mixing bowl, dissolve the yeast in ¾ cup of warm water and let sit for 5 minutes.

2. Add the remaining 2⅔ cups water, sugar, salt, room-temperature butter, and 5 cups of flour. Stir to combine.

3. Using a dough hook, mix on low speed while gradually adding the remaining flour until dough is soft and tacky but not sticky.

4. Continue kneading for 7 to 10 minutes until a soft ball forms and clears the bowl.

5. Place dough in a lightly greased bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 45 minutes to 1 hour or until doubled.

6. Turn dough onto a floured surface, press out air bubbles, divide in half, and shape each into a 9×12 rectangle.

7. Roll up tightly from the short side, pinch the seams, tuck the ends under, and place into greased 9-inch loaf pans.

8. Cover loosely and let rise in a warm area for 30 to 45 minutes until the dough has risen above the pans.

9. Preheat oven to 400°F and brush the loaves with melted butter.

10. Bake for 30 to 35 minutes until golden brown and internal temperature reaches 195°F.

11. Remove from oven, brush with more butter, cool 10 minutes in pan, then transfer to a rack to cool completely before slicing.