6-7 c. unsifted flour
2 tbsp. sugar
1 tbsp. salt
2 pkgs. Fleischmann's active dry yeast
1/2 c. (1 stick) softened Fleischmann's butter
2 c. very hot tap water
Planters Peanut Oil

In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved active dry yeast. Add softened butter. Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel; let rest 20 minutes.

Punch dough down; divide in half on a lightly floured board, shape into loaves. Place in 2 greased 8 1/2" x 4 1/2" x 2 1/2" loaf pans. Brush with peanut oil. Cover pans loosely with plastic wrap. Refrigerate 2 to 24 hours.

When ready to bake, remove from the refrigerator. Uncover dough carefully. Let stand, uncovered 10 minutes at room temperature. Puncture any gas bubbles with a greased toothpick or metal skewer.