MOM'S WHEAT BREAD

MAKES FOUR 8½-INCH LOAVES

This recipe is foolproof. It can be adjusted for a processor or mixer.

INGREDIENTS

4 cups warm water (105-115° F)

3 packages active dry yeast

1/3 cup honey

4 teaspoon salt

1/3 cup vegetable oil

1-3/4 cup non-fat dry milk

10 cups (approximate) whole wheat flour (graham)

In a large bowl, stir yeast into warm water. Add honey, salt, oil, milk and enough of the flour to reach the kneading stage (takes about 9 cups or until the dough forms a ball). Use the remaining flour to sprinkle working surface and hands. Knead dough for 10-15 minutes. Place dough in greased bowl. Roll around to grease entire surface. Put pan of hot water in bottom of oven and put uncovered dough on rack above. Close door and turn of light. Let rise until doubled in bulk, about 1 to 1½ hours. (Dough can be covered and place in warm, draft-free area of house.)

When dough has doubled, knead lightly and divide into 4 portions. Cover; let rest 10 minutes. Shape into loaves and place in 4 greased 8½ inch loaf pans. Cover, let rise until doubled.

To bake, preheat oven to 375° F. Brush slightly beaten egg on top of loaves. Bake for 50-60 minutes or until loaves sound hollow when tapped. Remove from pans and cool on racks.

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