7 to 8 c. flour
2 tbsp. sugar
2 tsp. salt
1 pkg. dry yeast
1 tbsp. butter, softened

Combine 2 1/2 cups flour, sugar, salt and yeast in large bowl; mix well. Add butter; mix well. Add 2 1/2 cups very hot water gradually to flour mixture. Beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add enough flour to make thick batter; beat for 2 minutes at high speed, scraping bowl occasionally. Stir in enough additional flour to make soft dough. Turn onto lightly floured board. Knead for 8 to 10 minutes or until smooth and elastic. Place in greased bowl, turning to grease surface. Cover. Let rise in warm place for 1 hour or until doubled in bulk. Punch dough down; turn onto lightly floured board. Divide dough in half; shape each half into loaf. Place in 2 greased 9 x 5 x 3 inch loaf pans. Cover. Let rise in warm place for 1 hour or until doubled in bulk. Bake in 400 degree oven for 40 to 45 minutes or until bread tests done. Remove from pans. Cool on wire racks.