Combine water, yeast, & 4 cups flour in a mixing bowl. This will create a sponge. Let it sit for 15 minutes to get bubbly.

Add the rest of the ingredients & 8 more cups flour. Using a dough hook, knead until you have a soft dough that does not stick to the sides of the bowl It is fine if it still sticking a little bit to the bottom of the bowl. You may need to add more flour to get this consistency. Add 1-2 TBS at a time to make sure you don't add too much flour. Knead around 6 minutes - dough should be soft and elastic.

Spray your loaf pans with oil.

Remove dough from the bowl and form into 4 loaves. Place in the loaf pans, cover (I use shower caps) and allow to rise until doubled, about 1 hour.

Preheat oven to 350F a few minutes before you think the loaves are done proofing.

Bake for 30 minutes. The bottom of the loaf should be a golden brown. You can check by carefully tilting the pan (use oven mitts or pot holders to protect your hands) and letting the loaf fall into your (oven mitted) hand. If the bottom of the loaf is pale, let it tilt back into the loaf pan and put it back in the oven for 5 more minutes then check again.

When done, remove the loaves from the pans and let them cool on a wire rack. Do not cut into them until they are cool.

Once they are cooled, place them in bags and freeze a few of the loaves for later in the week. 8-12 hours before you need the frozen loaf, get it out of the freezer and place it on your counter to thaw to room temp. I usually let it thaw over-night.