In a very large bowl, mix the yeast with 3 cups of lukewarm water. Set aside for at least 5 minutes to allow it to foam.

Add in the remaining ingredients and whisk until very smooth. Add up to 1 cup of water as needed. The final dough should be very soft but neither liquidy nor pourable.

Cover the bowl with a clean towel and set aside to rise for about an hour, until it doubles in size.

Grease a 10-inch removable bottom tube pan and one small loaf pan. Fill the tube pan with dough until there is about 2½-3 inches of space remaining at the top, and place the rest of the dough in the loaf pan.

Allow the dough to rise once more for 30 minutes.

While the dough is rising, preheat the oven to 350F.  Bake both loaves uncovered until golden and baked through, about 35-40 minutes,