2-1/4 teaspoons active dry yeast
2-1/2 cups warm milk (110 to 115)
1/3 cup honey
1/4 cup butter, melted
2 teaspoons salt
8 to 8-1/2 cups flour
In a large mixing bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. (I think I only used 7 to 7-1/2 cups flour total. The more flour you add, the less tender your bread will be.). Turn onto a floured board, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, tuning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and shape into 2 loaves. Place in greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 25-35 minutes or until golden brown. Cover with foil if necessary to prevent over browning. Remove from pans immediately and cool on wire racks.
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