5 1/2-6 1/2 c. flour (if using self-rising omit salt)
2 pkg. dry yeast
2 tbsp. sugar
2 tbsp. salt
1/4 c. (1/2 stick) soft butter
2 1/4 c. very hot tap water
Cooking oil

Mix yeast thoroughly with 2 cups of flour and other dry ingredients. Add tap water all at once. Beat for 2 minutes at medium speed. Add 1 cup flour. Beat at high speed until thick and elastic. Stir in remaining flour gradually - add enough to make soft dough which leaves sides of bowl. Turn out onto floured board. Knead until smooth and springy -- about 5-10 minutes. Cover with plastic, wrap with towel. Let rest 20 minutes on board.

Punch dough down. Divide in half. Roll each half into an 8 x 12 inch rectangle. Break any bubbles with rolling pin. Shape into loaves beginning with upper 8 inch side, rolling towards you. Seal with thumbs. Seal final seam securely. Seal ends by pressing with side of hand. Fold sealed ends under. Place seam side down in a greased loaf pan. Brush lightly with oil. Cover loosely with oiled wax paper and plastic wrap.

Refrigerate 2-24 hours. Remove, uncover. Let stand 10 minutes. Puncture any large bubbles carefully just before baking. Bake at 400 degrees for 30-40 minutes. Remove from pans immediately. Brush with butter. Cool on racks. Makes 2 loaves.