Yeast Bread

Ingredients

2 cups warm water
1 cup skim milk
1/4 cup oil
1/4 cup honey
1/4 cup granulated sugar
3 packs (0.25 oz each) rapid rise active dry yeast
1 tsp salt
5 cups all purpose (AP) flour
1 cup whole wheat flour

Directions

1. Put 1 cup of warm (not hot!) water into a bowl. Stir in sugar and yeast, set aside until it foams up.
2. Combine warm water, skim milk, oil, and honey in a sauce pan on a stove. Keep in pot on low heat until warm (not hot!). 
3. Combine 1 cup whole wheat flour, 3 cups AP flour, and 1 tsp salt in a large mixing bowl.
4. Add water/milk mixture to flour mix and stir to combine. 
5. Add yeast mixture to the flour mix and stir to combine.
6. 1/2 to 1 cup at a time, add the rest of the AP flour to the flour mix.
7. Oil another large mixing bowl lightly with vegetable oil.
8. Turn the bread mixture into the oiled bowl. Smear a bit of oil on top of the bread, just so the bread does not stick to the clean kitchen towel which you should cover the bowl with.
9. Allow the bread to rise until doubled - at least an hour.
10. Turn out the bread mixture onto a well floured surface and knead gently for no more than 5 minutes.
11. Divide bread mixture into two equal parts. Form two loaves. To do this, I gently push and knead the dough into a long oval about 1-2 inches thick. I then fold the loaf together into thirds and turn over so the seal is at the bottom. I then use my hands to tuck the edges of the loaves under to make it a smoother shape.
12. Smear a thin layer of butter on two cookie sheets and then sprinkle lightly with flour. Set each loaf on its own greased cookie sheet (you can also put it in a loaf pan if you want a more even shape).
13. Cover with a clean kitchen down and let rise a second time, until it doubles in size.
14. Bake at 350º for 30-45 minutes, until the loaves are golden brown. 
15. Remove bread from oven and let cool on a wire rack. Be careful, since this is a rather soft bread, especially when it is fresh out of the oven.
16. Cut and serve! The bread will firm up a bit as it cools, but this is a soft bread - great for sandwiches!