This recipe was used to feed the troops at Ft. Laramie. It makes a lot of bread, but you can downsize it. I recommend doing 1/2 recipe the first time. You can also use different kinds of flour if desired.
1Pour 4 cups of lukewarm water into large bowl. Dissolve the yeast in it, then mix in 4 cups of unsifted flour. Let sit, covered with a towel, in a warm place for 1 hour. Then, add five more cups of lukewarm water, salt, and seven to nine cups of flour until doughy consistency is reached. Mix well, kneading in bowl. Set aside in a warm place for 1 hour, covered.
2Return and knead dough on a flat, lightly floured surface. Return to bowl, coat surface with lard or Crisco and set aside for 1 hour. Then, knead dough lightly and cut into 20 ounce loaves (8 loaves).
3Place into greased loaf pans, coating loaves again lightly with lard or Crisco. cover and let it rise. When sufficiently risen, place pans in oven preheated to 400 degrees F. Bake 30-45 minutes or until golden brown.