Here is a TNT recipe I use all the time. I will typically bake 5 loaves and
freeze the dough for the remaining five. You can also freeze it flat in an
oiled gallon-size ziploc and use for pizza crust.


10 cups very warm water
3 pkg dry yeast
1-1/2 tbsp salt
1 cup sugar
10 lb white flour
1 cup canola oil

In a very large bread pan or soup kettle, dissolve yeast in warm water.
Stir in sugar and salt until mixture is cloudy (about 10 minutes).

Add the first 5 lb bag of flour to yeast mixture. Mix until all flour is

moistened. Stir in oil. Add remaining 5 lb bag of flour over mixtures. Using
hands work flour through until all is absorbed. Knead 8 to 10 minutes. Let
rise covered until double (about 1 1/2 hours). Punch down and let rest while
you grease loaf pans. Pinch off hands full of dough. Form into loaf, lay in
pan and cover with towel. Let rise 1 hour or until doubled. Bake at 350(F)
for 45 minutes or until brown. The dough can be frozen prior to baking.

Yield: 10 loaves