1 pkg. dry yeast
3 tbsp. sugar
3 tbsp. soft butter
1 c. dry milk powder
3 tbsp. dill weed
1/2 c. warm water
2 tsp. salt
2 c. cold water
6 1/2 c. flour

In a 5-quart bowl, dissolve yeast in warm water. Let stand for 5 minutes. Add sugar, salt, butter, cold water, and milk powder. Stir well. Add gradually 65 cups flour. Stir so no pockets remain. Dough should look and feel as if just ready to knead. Cover well with plastic wrap and let stand in a cool draft-free place for 8 to 14 hours.

Sprinkle top of dough with 1/4 cup flour. Turn dough out on a floured surface. Pat down. Sprinkle with dill weed and roll tight. Fold in thirds and knead until smooth. Divide in half and shape into loaves. Let rise. Bake at 400 degrees for 30 minutes.