Jill Baird's Bread

3 cups warm water

2 heaping TBLS yeast (if using the saf instant brand, I don't make them heaping, and that's the only yeast I ever use)

3/4 cups powdered milk

1/3 cup honey

1 TB salt

3/4 cup oil

21/2 cups whole wheat flour

2 cups white flour (I always use bread flour)

Put all these ingredients in kitchen aid and mix about 3 minutes.

Then add:

4-6 cups flour (1/2 to 1 cup at a time) until dough is not sticky.

Knead until smooth.

Cut into 3 lumps. Roll into loaves and put into greased bread pans.

Let raise for 1 hr. or until doubled in bulk

Bake 375 for 35 minutes.

I usually check the bread at about 20 min. and if it is brown on top, I place a sheet of foil over the top to keep it from getting too dark on top.

When I take it out of the oven I immediately take the bread out of the pans, so it won't "sweat" and brush butter on the sides and top to keep the crust soft

Once it is cool, I slice it, bag it and put the extra loaves in the freezer.