5 c. water (105 degrees)
2 pkgs. dry fast rising yeast
4 tbsp. sugar
2 tbsp. salt

Stir until dissolved. Add 14 cups flour (approximately 5 pounds). Knead 10 minutes. Allow to raise double bulk (approximately 40 minutes). Punch down and knead 3 or 4 times to remove air. Divide into loaves.

Brush with oil or egg whites (optional). Place in warm oven, allow to raise for 30 to 45 minutes. Preheat oven to 450 degrees. Reduce to 350 degrees and bake for 30 minutes. Remove from pans and cool. Wrap in aluminum foil and freeze. Remove from freezer 1 to 2 hours before serving. Place in warm oven 20 minutes before serving.