In a very large bowl combine butter, hot water, sugar and salt. Stir until butter is melted and sugar dissolves. Set aside and allow to cool.
In small bowl add warm water and whisk in yeast and sugararm water. Let stand until puffed up.
When butter/water mixture is cooled, add proofed yeast mixture.
Gradually add flour one cup at a time, stirring with the whisk until too thick to stir.
Switch to a sturdy spoon or use your hands and continue adding more flour, cup at a time, until a dough ball forms.
Turn onto a floured surface and knead for about 20 minutes while adding remaining flour. Note: Depending on humidity in air may not need all 22 c. flour.
Put in an lightly oiled bowl, cover with damp flour sack towel and let rise until doubled in size, about 1 1/2 hours.
When risen, punch down a raise another 1/2 hour.
Punch down again, turn out onto lightly floured surface and cut into eight equal pieces.
Shape into loaves and put into greased pans. Gently poke a few holes in top with fork.
Cover with damp flour sack towel and let rise until doubled in size about 1 hour.
Bake at 375°F for 30 minutes. Turn pans back to front halfway through baking.
Bread is done when bottoms are lightly browned and loafs sound hollow when gently tapped.
Brush all sides with butter for a shiny crust.
Serving Size 8 loaves