Prepare in a large mixer (Bosch or KitchenAid). Mix together all ingredients except the flour and let it sit for a minute, then add the flour, 4 cups at a time. It might end up needing up to 14 cups of flour. Once all the flour is mixed in, the dough should be a little sticky but firm. Mix on high for 8 minutes in the kitchen mixer. Divide dough into 5 blobs. Roll each blob into a rectangle, then roll it into a loaf shape and place it seam side down in the pan. Let rise for 1 hour. Bake for 30-35 minutes at 350 degrees. In my gas oven, I usually bake it for 28 minutes. To get 5 loaves into my oven, I place one loaf (the runt) horizontally in the back and the other 4 vertical to the one in the back.

In the KitchenAid, I halved it to make 2 gigantic loaves.

Sliced into 16 slices, each slice is one point.

I strongly recommend using aluminum pans to get a nice light-in-color crust.

I make 5 loaves on Monday morning and store them in the freezer to last us the whole week.