Super Simple Refrigerator Bread
2 cups boiling water
1/3 cup butter or margarine
1/3 cup plus 1 tablespoon sugar
2 teaspoons salt
2 packages active dry yeast
1/4 cup warm water (about 110 degrees)
1 large egg -- well beaten
8 cups all-purpose flour -- approximately
In a large bowl, combine the boiling water, butter, 1/3 cup of the sugar, and the salt; let cool to lukewarm.
Meanwhile, dissolve yeast and remaining 1 tablespoon sugar in the 1/4 cup warm water; let stand until bubbly (about 5 minutes).
Add yeast mixture to butter mixture and stir to combine; stir in egg. Stir in 4 cups of the flour; then gradually stir in as much of the remaining flour as dough will absorb, mixing well. Place dough in a butter-coated bowl and turn to coat top; cover with plastic, place in the refrigerator, and chill for at least 3 hours or up until next day.
To bake, divide dough in half. With buttered hands, shape each half into a smooth loaf. Place each loaf in a buttered 5 x 9-inch metal loaf pan; cover with plastic wrap and let rise in a warm place until almost doubled (about 2 hours).
Bake in a 375 degree oven until loaves sound hollow when tapped (30 to
35 minutes). Immediately turn loaves out onto a rack to cool completely.