Add 16 cups (4 qt) warm water to 1/4 cup salt and mix, adding 4 cups flower before adding 1/4 cup active dry yeast. Add flower until dough is soft but pulls away from side of mixer. Remove into oiled bowl and let rise until doubled. When risen divide into 1 1/4 lb neatly tucked loaves and place on and under plasic to keep from drying out. One at a time take loaves and roll out with rolling pin into 16 inch rectangles. Roll (as if to make a cinnamon loaf) pinch edge together well, dip edge in flour and place on grid loaf pans. Let rise till double. Dont let get too big. Slash with razor and bake in oven at 400 for 30 minutes with pan of water 2-3 inches deep. Pull and cool completely before packaging.