- 2 (.25 ounce) packages active dry yeast
- 1 teaspoon sugar
- 3 cups warm water (110 degrees to 115 degrees), divided
- 1 cup nonfat dry milk powder
- 1/3 cup vegetable oil
- 1/3 cup honey
- 3 teaspoons salt
- 7 1/2 cups all-purpose flour
- WHOLE WHEAT DOUGH:
- 2 (.25 ounce) packages active dry yeast
- 1 teaspoon sugar
- 3 cups warm water (110 degrees to 115 degrees), divided
- 1 cup nonfat dry milk powder
- 1/3 cup vegetable oil
- 1/3 cup honey
- 3 teaspoons salt
- 5 cups whole wheat flour
- 2 1/2 cups all-purpose flour
- In a large mixing bowl, dissolve yeast and sugar in 1/2 cup warm water; let stand for 5 minutes. Add the milk powder, oil, honey, salt and remaining water. Beat for 1 minute. Add 4 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- For whole wheat dough, in a large mixing bowl, dissolve yeast and sugar in 1/2 cup warm water; let stand for 5 minutes. Add the milk powder, oil, honey, salt and remaining water. Beat for 1 minute. Add whole wheat flour. Beat on medium for 3 minutes. Stir in enough all-purpose flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and grease in a warm place, about 1 hour.
- Punch each dough down; divide into fourths. Roll one white portion and one whole wheat portion into 14-in. x 10-in. rectangles. Place whole wheat dough on top of white dough; roll up jelly-roll style. Pinch ends to seal and tuck under. Repeat with remaining dough. Place in four greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 40 minutes.
- Bake at 350 degrees F for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.