|Dry yeast||1⁄2 Ounce (2 Envelopes)|
|Warm water||1 Cup (16 tbs) (100 F)|
|Scalded milk||2 Cup (32 tbs)|
|Cold water||1 Cup (16 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Liquid honey/Sugar||1⁄2 Cup (8 tbs)|
|Salt||3 1⁄2 Teaspoon|
|Unsifted all purpose flour||12 Cup (192 tbs)|
Sprinkle 2 teaspoons sugar and the yeast over the warm water and let stand until yeast is completely dissolved.
Pour scalded milk into a large beater bowl and add cold water, oil, honey and salt.
Beat in 3 cups of the flour, scraping the bowl occasionally.
When smooth, add dissolved yeast and another 3 cups flour.
Beat well and remove and scrape beaters.
Work in as much remaining flour as you can with a wooden spoon, then by hand.
Turn mixture out on a counter and knead until smooth, firm and elastic.
This may take 10 to 15 minutes.
Shape into a ball and drop into an oiled bowl.
Turn dough over and cover.
Let rise in a warm area until doubled (about 50 minutes).
Punch down and cut into 4 equal pieces.
Shape into loaves and drop into 4 oiled 9 X 6-inch loaf pans.
Cover and let rise until double.
Bake at 400F for 15 minutes, then reduce heat to 375F and bake 30 minutes longer.
Tap loaves out of pans onto racks, cool.