1/2 c. butter
2 c. hot water
1/3 c. sugar
1 tsp. salt
1 pkg. dry yeast
6 1/2 c. flour
2 eggs

Melt butter in hot water (cool to lukewarm). Add to warm milk, sugar, salt and yeast. Blend well. Stir in 3 cups flour. Beat in eggs, one at a time beating well after each. Stir in 3 to 3 1/2 cups more flour, mixing well. Beat until smooth. Form into ball and knead on floured surface until no longer sticky, about 8 to 10 minutes. Place in refrigerator in covered bowl for 12 hours. Dough will rise in refrigerator. Take out when ready to bake and knead out bubbles.

Shape into 2 loaves, put into 2 well greased loaf pans. Grease top of bread, cover and let rise until double, about 1 to 1 1/2 hours. Bake at 350 degrees for 45 minutes until loaves are browned and sound hollow on the inside when tapped on top. Take loaves from oven and take out of pans. Let cool on wire rack. Brush with melted butter to make crust soft. 2 loaves.