2 packages dry or cake yeast
1 tablespoon sugar
3 1/2 cups lukewarm water
9 cups flour
1 tablespoon salt
Directions:
Dissolve yeast and sugar in water. Add flour and salt. Knead until smooth. Cover and let rise until doubled in bulk. Cut into 2 portions. Let rest 15 minutes.
Pat or roll to even thickness in 2 (15 1/2 x 10 1/2-inch) jellyroll pans.
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