In large mixing bowl, combine 3+1/2 cups flour, yeast, and salt; mix well. Combine water, molasses, and oil; heat to 120º to 130ºF. Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until dough tests ripe.

Turn dough onto a lightly floured surface; punch down to remove air bubbles. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8½ x 4½ -inch loaf pans. Cover; let rise in warm place until indentation remains after touching. Bake in preheated 375º F oven 30 to 40 minutes. Remove from pans; cool.

*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

Nutritional Information (Per Serving):
Servings per recipe: 24 slices; Calories: 180; Total Fat: 3g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 390mg; Total Carbohydrates: 34g; Dietary Fiber: 5g; Sugars: 4g; Protein: 6g