5 1/2 to 6 1/2 c. flour, unsifted
2 pkg. yeast
2 tbsp. sugar
1 tsp. salt
1/4 c. butter, softened
2 1/4 c. very hot tap water

Spoon flour into a measuring cup and level off. Combine 2 cups of flour, undissolved yeast, sugar and salt into large bowl, stir well to blend. Add butter and water. Beat at medium speed for 2 minutes. Add 1 more cup of flour, beat on high for one minute, gradually stirring in enough remaining flour until dough leaves sides of bowl. Turn onto floured board and knead 5 to 10 minutes. Cover with plastic wrap. then a towel. Let dough rest for 20 minutes. Punch down and divide in two. Roll into 12 x 8 rectangle. Place in greased loaf pans, brush with oil, cover loosely with plastic wrap. Refrigerate 2 to 24 hours. Let stand 10 minutes before baking. To bake, preheat oven to 400 degrees and bake for 30 to 40 minutes.