3 Cups warm water
1 1/2 tablespoon barley malt syrup
1 1/2 tablespoon active yeast [not food yeast]
1/4 cup cold pressed canola oil
1 teaspoon salt
7 cups unbleached flour
Mix well with hands. Do not knead. Flour your counter top. Fold dough 3 or 4 times only. Gently pat down with hands. Cut out and place in greased 9x13 pan. Cover. Let rise 25 minutes. Bake about 25 minutes or til golden brown. Bake at 350 degrees.