Mix 7 c flour with yeast and salt into large bowl. Form a well in the center and add water. With a wooden spoon, slowly pull the flour into the liquid until it is fully absorbed. Work the dough into a ball by hand and put it on a lightly floured work surface for 10 minutes.

Wash the large bowl, grease it and place the dough in it. Cover tightly with plastic wrap and set in warm place for 2 hours (to double in size).

Punch down the dough and re-cover the bowl and let the dough double again (1.5 hours).

Work the dough on a floured surface and shape ont the baking pans. Let loaves double again (30 minutes). Preheat oven to 425 degrees.

Place the baking pan in the oven for 25-30 minutes. To check doneness, pick a loaf and rap on the bottom crust with your forefinger. If you get a hard hallow sound, then the bread is done.