1. In a large bowl, combine 6 cups flour with the dry yeast, sugar, salt, dry milk, and wheat germ. Stir well.
2. In a second bowl, combine the butter and the hot water. Stir to melt the butter and then add to the flour mixture. Mix well.
3. Add more flour, 1 cup at a time, stirring well after each addition until the dough is soft but leaves the sides of the bowl clean.
4. Turn onto a well-floured board and knead until very smooth and elastic, about 10 minutes. Cover with plastic wrap and a towel and let rest for 20 minutes. Punch down the center of the dough and reshape into a ball.
5. Divide the dough into 4 portions. Roll each into a rectangle double the size of an 8 1/2- by 4 1/2-by 2 1/2-inch loaf pan. Roll up tightly like a jelly roll, tuck under the ends and place in 4 well-buttered 8 1/2- by 4 1/2- by 2 1/2-inch loaf pans. Brush the surface of the loaves with melted butter.
6. Cover the loaves loosely with plastic wrap and refrigerate for 2 to 24 hours at a moderately cold setting.
7. Preheat the oven to 400 degrees.
8. Remove the loaves from refrigerator and let stand for 10 minutes.
9. Just before baking, carefully puncture any surface bubbles. Bake for 35 to 40 minutes on a rack set low in the oven. Remove from the pans, brush the crust with butter, and cool on wire racks.