Wheat Bread

Put in medium bowl and stir together:
3 c. warm water
1 Tbsp. dry yeast (1 packet)
Add 2 Tbsp. honey. Allow mixture to rise and bubble (about 10 minutes).
In very large bowl, mix together:
14 c. unsifted wheat flour
2 Tbsp. salt
Pour bubbling yeast into flour mix and mix thoroughly with hands, adding 3 to 3 ½ cups warm water. Dough should be firm consistency of modeling clay. When thoroughly mixed, it should form 1 mass with nothing left on bowl. If too thin, add more flour, if too thick, add water. When right, pat down flat, sealing off cracks in top. Dough should come halfway up bowl. Pour about 1 Tbsp. veg oil over top; pat smooth. Cover bowl and place in warm place for 2 – 3 hour, until double at top of bowl.

Preheat oven 350. Divide dough into 6 equal parts. Shape into loaves. Put into buttered pans (small). Place immediately into oven on middle rack or let rise again if you want to, with airspace around pans. Bake about 1 hour. (Don’t peek until after 15-20 minutes) Cool, wrap, and store.