Traditional Bread
2 Tbl yeast
2 1/4 c warm water (water from boiling potatoes is even better)
1/4 c honey
1 Tbl salt
2 Tbl very soft butter
7 c bread flour

Dissolve yeast in 1/2 c warm water and let rest 5 minutes
Add honey and butter
Add 3 cups flour, one at a time
Add salt
Continue adding flour, a half cup at a time, until dough starts to lose its stickiness
knead 5 - 10 minutes until dough is elastic and blisters appear below the surface
Place in greased bowl, flip and cover with a damp cloth
Let rest 1 hour or until raised.  Press 2 fingers into dough.  If impressions remains, it is risen enough.
Divide in half
Press sides down under to form a loaf and press to seal
Place in 2 loaf pans
Brush lightly with melted butter
Let rise until double, 30-45 minutes
Cut a long slice in a curve along top of bread with razor
Preheat oven to 425
Place loaves in lower half of oven
Throw a cup of water on the bottom of the oven for steam
Bake until deep golden brown and remove from oven
Remove from pans and cool on wire rack

For Rolls, roll halves of dough into rectangles, and cut into 16 pieces.  Brush with butter and place in 9x9 inch pan.  Let rise until doubled.  Bake 15 minutes at 425.