Wheat Bread   -Jan Merrell Hibbard, Idaho  

In Mixer-

4 ½ C. Hot tap water ( 120 degrees)

1/3 C. oil

2 T. Salt

½ C. honey (or more)

2 T liquid lecithin

1 C. dry milk

3 C. flour (1/2 c. High gluten flour 2 ½ C. Wheat)

Mix-

 Add 2 T. instant yeast

Mix, let sit 5-10 min.

Add 6 C. wheat flour

Mix till smooth

Add flour 2 ½-3 C. Mix 5-7 min.

Put dough in large greased Tupperware bowl, when lid pops it has raised enough – Let rise till double  (about 2 hours)

Put in greased pans, rise again, 1-1/2 hrs

Bake at 350 – 30 minutes

Store in plastic bags, freezes well, makes great toast, french toast, and sandwiches too!
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