From the kitchen of Cheryl Guenther.  

While serving as senior missionaries in the Ohio Cleveland Mission at the Kirtland Historic Sites, Sister Guenther was famous for her delicious, soft breads that she would bake. She was kind enough to teach us how to make this recipe which is very simple. Mine doesn’t come out as good, but she has the gift!

2 Tablespoons yeast (1 envelope = 1 Tbsp)

1/2  Cup warm water

2  Cups hot water

3 Tablespoons sugar

1 Tablespoon salt

5 Tablespoons oil

6 cups flour

Dissolve yeast in 1/2 cup warm water. In large bowl combine 2 cups hot water, sugar, salt, oil, and half of the flour. Stir in the yeast and add the remaining flour. Add flour until it can be handled without sticking to your fingers. Let rise for 10 minutes. Punch down and let rise a second time. Punch down. Let rise again for 10 minutes. Divide into two French loaves. Put on greased cookie sheet. Gash the top 3 times. Bake at 350 until a nice light brown.