1 pkg. dry yeast
2 1⁄2 cups water
2 tsp. salt
6 3/4 to 7 cups flour
Dilute yeast in warm (not hot) water to activate yeast Add salt, then half of flour and stir
Mix remainder of flour with hand until dough is firm Knead until dough is smooth
Divide dough and place in 8, 9 or 10 inch pans that have been floured only
Do not grease pans
Keep in mind that dough should be smoothed out to cover the bottom half of the depth of pan. This recipe makes two loaves of bread. You will need to double the recipe for four loaves.
Take religious seal and dip in flour, shaking off any excess flour that may accumulate, and press seal firmly in center of dough.
Use a sharp knife or toothpick to prick the dough all around the seal. Remove seal and let dough rise until it is almost doubled in bulk. Remember, dough will also rise in oven and too much rising can erase seal.
Bake in 400 degree oven for approximately 30 minutes or until done.
Wrap in clean cloth while cooling so crust will soften.
Place bread in freezer bags.
If the bread is intended for extras, please mark the date on the freezer bag and put it in the freezer in the church kitchen.