huge batch of bread-quick post

So, how we handled that much bread:
We mixed it up at the cannery down the street from my house (owned by my church, and used for big food projects like this one).  There is a huge kitchen-aid type mixer that sits on the floor.  We would make up one batch of dough (remember that includes 50 cups flour & 24 eggs, among other ingredients), mix it good, then let it sit for about 10 minutes.  Then we would oil the counter tops, scrape out the dough, and with oily hands, weigh and measure .85 pounds of dough into a ball.  We'd take two balls, roll them into long skinny tubes, and braid them.  Then we'd put them into the bread pans (4 pans welded onto a frame), and stick them into the proofing oven.  They'd stay in that oven for about 30-45 minutes.  Meanwhile, we're mixing more dough and shaping it into braided loaves.  Once the first batch was proofed (puffy and ready to be baked), we'd transfer the bread pans into the ovens, baking them for 30 minutes at 350 degrees Fahrenheit.  Each of the baking ovens holds 8 pans total, and we had 4 ovens, so 32 loaves.  We started at 6am, and finished about noon.  It was a lot of work, but still fun!