5-6 c. flour
1/2 c. sugar
1/2 c. soft butter
1 1/2 c. VERY hot water
2 pkg. yeast
1 1/2 tsp. salt
2 eggs

Combine 2 cups flour, yeast, sugar and salt in large bowl. Stir well and add soft butter. Add hot tap water all at once. Beat with mixer at medium speed for 2 minutes. Add eggs and 1 cup more flour. Beat with mixer at high speed for 1 minute. Stir in remaining flour with a wooden spoon. Turn out on floured board in a ball. Knead 5-10 minutes or until smooth and elastic.

Cover with plastic wrap and a towel and let rest 15-20 minutes. Punch down. Divide dough in half and shape each into a daisy braid. Place in 2 greased 9- inch cake pans. Brush surface of dough with salad oil. Cover pans loosely with plastic wrap.

Refrigerate 2-24 hours. When ready to bake, remove from refrigerator, uncover and let stand for 10 minutes. Bake at 375 degrees for 30-35 minutes. Remove from pan immediately and brush with butter.

NOTE: Bread may be brushed with a beaten egg before baking if a higher gloss is desired on the loaf.