7 to 8 c. flour
2 tbsp. sugar
2 tsp. salt
1 pkg. active dry yeast
1 tbsp. butter, softened
2 1/2 c. very hot tap water

In large bowl thoroughly mix 2 1/2 cups flour, sugar, salt and dissolved yeast. Add softened yeast.

Gradually add hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes scraping bowl. Stir in enough flour to make a soft dough. Turn out on floured board; knead until smooth and elastic (8 to 10 minutes). Place in greased bowl, turning to grease top. Cover and let rise until doubled in bulk, about 1 hour.

Punch dough down; turn out on lightly floured board. Divide dough in half, shape each into a loaf and place in 2 greased 9x5x3 inch loaf pans. Cover; let rise in warm place until doubled in bulk.

Bake in hot oven (400 degrees) for 40 to 45 minutes or until done. Remove from pans and cool on rack.