Homemade Bread

My standard sandwich bread recipe calls for no dairy products. But Heather, my very talented friend, passed along this family recipe and I was intrigued by the addition of milk - something I use in egg breads but have never tried in sandwich breads. Her recipe makes a moist, yet substantial loaf. Here's to eating half a loaf of fresh baked bread within the space of a few hours!

Homemade Wheat Bread
Yields 3 loaf pans

1/3 cup honey
1/3 cup olive oil
2 T salt
1 T instant yeast
½ cup water
4 cups milk (non-fat dried milk works great)
4 cups white flour
7+ cups wheat flour
1.Combine white flour, yeast, honey, milk, water, salt, and oil. Mix well.
2.Add white flour. Mix thoroughly.
3.Add wheat flour one cup at a time, mixing after each addition.
4.Knead well (by hand or let your stand mixer run for 5 minutes.)
5.Put dough in greased bowl and let rise until doubled, at least an hour.
6.Divide dough and place in greased baking pans.
7.Let rise until doubled, at least 45 minutes.
8.Bake at 350 for 30 minutes.