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Proof: Dissolve the yeast + sugar in the warm water. Let it sit for 5-10 minutes until it becomes foamy.
Meanwhile mix sugar, salt, butter into hot milk. Add to the yeast mixture when cooled. Gradually add the flour, 1 cup at a time, until a shaggy dough forms.
Knead: Turn the dough onto a floured surface. Knead for 8-10 minutes until smooth and elastic. You may not need all 9 cups of flour; the dough should be soft and slightly tacky, not dry.
First Rise: Place in a greased bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size (about 1 hour).
Shape: Punch down the dough and divide it into two equal portions. Shape each into a loaf and place into greased 9x5-inch loaf pans.
Second Rise: Cover and let the loaves rise again until they are about 1 inch above the rim of the pans (30-45 minutes).
Bake: Bake at 375°F (190°C) for 25-30 minutes until the tops are deep golden brown and the loaves sound hollow when tapped.