In 1/2 cup warm water, dissolve 2 teaspoons sugar, 2 packages yeast. Set aside to bubble. In large bowl, put 2 cups hot water. Add melted 1/2 stick of butter, cool with 2 cups milk. Add yeast mixture, 3 cups flour, 1/2 cup sugar, and 2 teaspoon salt. Mix well. Add 3 more cups flour, then add 2 or so more, until the dough is soft, but not sticky.

Form into smooth ball. Place in buttered bowl, cover with towel. Let rise several hours until doubled. Punch down, make another ball, cover, let rise 1 hour. Remove from bowl, divide into 4 sections. Shape into loaves. Place in buttered tins, cover with towel. Let rise 45 minutes, bake 40 minutes at 325 degrees or until nice golden brown. Take out of pans, set to cool.

CINNAMON BREAD (Thelma's suggestion) : When dough is divided, roll out each into rectangle. Spread 1/2 stick butter, 1/2 cup sugar, 2 teaspoons cinnamon on each loaf section. Roll up tightly as in jelly roll, sealing edges. Put sealed edge down in buttered pan, bake as above. Remove from pan immediately - sugar mixture will stick.