Easy Italian Bread

4 1/2 to 5 c. unbleached white flour
1 T. sugar
1 T. salt
2 pkgs. quick rising dry yeast
1 T butter, softened
1 3/4 c. warm water

Dissolve the yeast in the warm water. Stir in the butter, sugar and salt. Add in the flour by cup fulls and mix until a shaggy consistancy. Knead for 10 minutes by hand or with a mixer. Cover with oil sprayed plastic wrap and place in refrigerator for 1 or 2 hours. When double in bulk, punch down and form into two rounds. Place on parchment lined cookie sheet and cover with sprayed plastic wrap. Allow to double in size. Score a 1/2 inch deep "X" on the top of each loaf. Bake at 425F. degrees for 30 minutes.