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Combine first 3 ingredients in a 1 cup liquid measuring cup; let stand 5 minutes. Combine boiling water, butter and salt in a large mixing bowl. Stir until butter melts. Add cold water; cool mixture to lukewarm (105 to 115 degrees). Stir yeast mixture into liquid mixture. Add 2 1/2 cups flour. Beat at medium speed with an electric mixer until blended. Gradually stir in enough remaining flour to make a soft dough. Let dough stand in bowl 10 minutes. Stir gently for a few seconds; cover. Repeat gentle stirring every 10 minutes for the next 40 minutes. Turn dough out onto a floured surface; divide into 3 equal portions. Roll each portion into a 13 x 8 inch rectangle on a floured surface. Roll up; jellyroll fashion, starting with long side; pinch ends to seal. Place each loaf, seam side down, on a separate greased baking sheet. Cover and let rise in a warm place (85 degrees), free from drafts about 40 minutes or until doubled in bulk. Bake diagonal slits about 1/4 inch down
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