In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
In a very large bowl, combine hot water, sugar, salt and butter. Stir to dissolve butter; let cool to lukewarm. Add the yeast mixture and 1/3 of the of flour; beat well. Stir in the remaining flour, a little at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
Lightly oil two large bowls. Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 23x12cm (9x5 in) loaf tins. Cover the loaves and let rise until doubled in volume, about 40 minutes.
Meanwhile, preheat oven to 180 degrees C.
Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.
Fresh, or compressed, yeast is beige in colour, firm and easily flaked. It should smell fresh; don't use if it smells acidic or if it is very dark in colour. It keeps in the refrigerator for several days, and also freezes well.
easy recipe for bread, i made it. i used 200g sugar, and poured in a little bit of corn oil. i used two sachets of dried yeast in water with a teaspoon of sugar to get it all started. brushed with butter when baking to coat the tops of the rolls so they'd brown real nice. great recipe, thanks for sharing. - 29 Sep 2008
by TRACY DAWN
thanks for posting this. my book is in pieces and really wanted to make bread like mum used to make..thanks - 29 Sep 2008
This recipe is wonderful!!! It was so easy to make and it freezes very well too. Thanks so much for sharing it. I make it all the time now - 29 Sep 2008