In a large bowl, dissolve yeast in 3/4 cup warm water with a teaspoon of the sugar. When the yeast is bubbly and foamy, mix in the rest of the sugar, salt, butter, powdered milk and 2 2/3 cup of warm water. Slowly mix in 5 cups of flour until smooth. Gradually add remaining flour, adding just enough to make a smooth and slightly sticky dough. Knead for 10 minutes. Lightly grease a large bowl with cooking oil. Place dough in the greased bowl and turn to coat with oil. Cover and let rise in a warm place for one hour or until double in size.

When the dough has risen, punch it down and divide into three equal sized pieces. Roll each piece into a rectangle on a lightly floured surface. Roll each rectangle up into a cylinder, and place each seam-side down in a lightly-greased bread pan (I used 9 inch bread pans). Cover and let rise in a warm place for one hour or until double in size.

Preheat oven to 425F.

When the loaves have risen, place them in the preheated oven on the lowest rake and bake 15 minutes. Cover the tops of the loaves with foil paper to prevent excessive browning, and bake 15 minutes. Remove from oven and brush with melted butter. Let cool before slicing.

Slice bread that you will not be using and freeze