Honey Bread

• 4½ cup milk
• 7 tbsp. margarine
• 2¼ tbsp. salt
• 1 cup honey
• 7 cup white flour
• 5 cup whole wheat flour
• 4½ tbsp. dry yeast

Scald milk, add margarine, salt, honey; stir well. Cool to lukewarm. Add yeast slowly to 2½ tbsp. water, stir until lump free. Add this mixture to ¾ cup lukewarm water which has 1 tsp. sugar in it. Let this mixture stand 4 to 5 minutes, then add to lukewarm milk-honey mixture. Add 3 to 4 cups white flour to milk mixture while beating with electric mixer. Beat 8 minutes and then add more white flour and some whole wheat flour. Keep adding flour mixture until mixer starts to load up and go too slowly. Pour this mixture over a heavily-floured formica countertop. Sift flour onto top and roll with rolling pin. Keep adding flour, and rolling it in. Turn and add more flour. When dough has right “feel” put into a large pan to rise.

Let rise about 45 minutes in a warm place or until double in size. Punch down to former size and roll it out to a rectangular slab about 1 inch thick. Cut into six equal pieces; form loaf, place in bread pans. Let rise to double size. Bake in 350 degrees oven for about 35 minutes or until crust is hard. Remove from bread pans to rack for cooling.