Place 5-1/2 cups flour plus sugar, salt, yeast and butter in bowl. Using your Kitchenaid mixer, attach the bowl and dough hook and turn on to speed 2 and mix 1 minute. Add warm water slowly for about 1 minute and then mix 1 minute more.
Still on Speed 2, add remaining flour 1/2 cup at a time until the dough clings to the dough hook and cleans the sides of the bowl for about 5 minutes. Continue kneading for about 10 minutes on Speed 2 or until the dough is elastic and smooth.
Remove the bowl from the mixer and cover dough with plastic wrap and a towel and let it rest for about 20 minutes.
Split dough in half, roll each to a 14 x 9 inch rectangle, then roll up to shape into loaves. In two well greased loaf pans, place the loaves, brush with oil and with plastic wrap, cover loosely. Refrigerate 2 to up to 12 hours.
When dough has risen and ready to bake, uncover carefully. Puncture any bubbles that may have formed and let stand at room temperature for about 10 minutes.
Bake at 400 degrees F for 35-40 minutes. When done, remove from pans and let cool on racks.