3 cups warm water 5 tsp. salt
3 cakes (packages) yeast 9 to 10 cups all-purpose flour (not self-rising or cake flour)
1/4 cup sugar or honey 5 Tbsp. oil (canola if possible)
METHOD:
Combine water, yeast and sugar or honey. Stir until yeast dissolves. Stir in salt and mix, then stir in half the flour.
Beat hard with a spoon (preferably wooden) until batter is smooth. Add the remaining flour and blend well.
Pour oil over the dough and knead (in the bowl) for just a few minutes, no more than 2 or 3. The dough will absorb most of the oil.
Place the dough in a large oiled bowl, cover with a clean dishtowel, and let rise until doubled, about 45 minutes.
Punch down the dough, turn out onto a floured surface, and knead slightly. Divide into two loaves and place in buttered pans. [Alternate method: Divide each half into thirds, roll each third by hand into long ropes about 1 to 1 and 1/2 inches thick, and braid into a loaf.]
Cover and let rise again until doubled, about 30 minutes.
[Alternate step: for a nice brown crispy crust, mix one whole egg well with 2 Tbsp of cold water, and brush the eggwash onto the top and sides of the loaves.]