This is a transcription of page 11 of my grandfather's WWII recipe book. The original recipe makes eleven loaves (wow)! In case that's a bit too much, there is a human-sized recipe in here as well.

12 lb., 6 oz.
50 men

1. Place #1 into a bowl.
2. Add 3/4 #2, mix lightly.
3. Break #3, add to remainder warm water.
4. Sift #4. Stir lightly, add yeast solution till dough is formed.
5. Add #5. Develop dough, cutting, rolling, and kneeding.
6. Place dough into greased box or bowl.
7. First fermentation time 1-1/2 hours. Punch and allow to ferment 30 minutes. Then take out.
8. Scale off at 1 lb. 2 oz.
9. Round dough into balls.
10. Preliminary proof 12 min.
11. Make up and place into slightly greased pans.
12. Allow to double in size.
13. Bake at 425° - 45 min.
14. Remove from pans when baked.