2 pkgs. dry yeast
1/2 c. warm water
1 tbsp. salt
2 c. lukewarm water
7 - 7 1/2 c. flour

Soften active yeast in 1/2 cup warm water. Combine salt and 2 cups lukewarm water, beat in 2 cups of the flour. Blend in softened yeast and then stir in 4 to 4 1/2 cups of the flour, or enough to make a soft dough. Turn out on lightly floured surface. Cover and let rest 10 minutes. Knead 8 minutes until smooth and elastic, working in remaining 1 cup flour.

Place in lightly greased bowl, turning once to grease surface. Cover, let rise in warm place until double, about 1 1/2 hours. Knead and let rise until double again, about 1 hour. Punch down. Turn out on a lightly floured surface and divide into small portions. Cover; let rest 10 minutes. Coil each portion into rectangle. Roll up tightly. Place on greased pan, seam side down, with sharp knife gash tops twice. Let rise double about 1 hour. Bake at 375 degrees for 15 to 20 minutes until light brown.