I am bread challenged, but a friend gave me this recipe last year and I've played with it several times and changed it each time and it still comes out great. Be forewarned - it will fill up your mixer.
In mixing bowl:
5 c. warm water
3 T. Yeast, sprinkled over top with a little sugar (yes, Tablespoons)
Mix well. From this point, do not turn off your mixer.
Add in order:
2/3 c. oil
2 T. salt
3/4 c. sugar (can add up to 1 1/2 c. if you want - the bread will just be sweeter)
2 T. gluten or dough enhancer
11 - 13.5 cups flour. I use all white, but a good combo is 2 c. wheat and 11 c. white. The original recipe called for 5 c. wheat and 6-8.5 c. white.
Mix well. It will literally climb out of the mixer. Dump out onto a well floured area. Knead 20 to 25 times. Divide into four equal parts (I actually weigh it and divide by 4). Knead each individual piece until "smooth". Place in four greased pans. Cover with wax paper and put in oven turned off at 200 deg. Let rise. Approximately 20 minutes +/-. Remove from oven. Heat to 350 deg. Return to oven. Bake for 30 minutes. When done, remove from oven, butter the tops of the bread. Remove from pan after 10 minutes.