REFRIGERATOR - 2 LOAVES:

6 c. unsifted flour
1/4 c. sugar or honey
1 tbsp. salt
1 pkg. active dry yeast
2 tbsp. salad oil or melted butter
2 1/4 c. warm water (about 110 degrees)

REFRIGERATOR - 4 LOAVES:

12 c. unsifted flour
1/2 c. sugar or honey
2 tbsp. salt
2 pkgs. active dry yeast
1/4 c. salad oil or melted butter
4 1/2 c. warm water (about 110 degrees)

REFRIGERATOR - 6 LOAVES:

18 c. unsifted flour
3/4 c. sugar or honey
3 tbsp. salt
3 pkgs. active dry yeast
6 tbsp. salad oil or melted butter
6 3/4 c. warm water (about 110 degrees)

FREEZER - 3 LOAVES:

9 c. unsifted flour
6 tbsp. sugar or honey
1 1/2 tbsp. salt
2 pkgs. active dry yeast
3 tbsp. salad oil or melted butter
3 1/4 c. + 2 tbsp. warm water (about 110 degrees)

FREEZER - 6 LOAVES:

18 c. unsifted flour
3/4 c. sugar or honey
3 tbsp. salt
4 pkgs. active dry yeast
6 tbsp. salad oil or melted butter
6 3/4 c. warm water (about 110 degrees)

To Thaw: Remove desired number of loaves from freezer. Remove plastic bag or wrap, then let stand at room temperature, about 4 hours. If you prefer, let loaves thaw in the refrigerator overnight in a greased loaf pan. Remove to a warm place for about 1 hour then bake at 375 degrees until done, about 55 minutes. Brush with melted butter or oil, cover to cool.