|Graham flour||3 3⁄4 Cup (60 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
Soften yeast in 1/2 cup warm water.
Combine milk, honey and salt in large bowl; add yeast mixture.
Beat in shortening and 1 cup graham flour well; add re- maining flour.
Mix until dough leaves side of bowl.
Turn out onto floured board; knead until dough is smooth, elastic and no longer sticky.
Place in greased bowl; cover.
Let rise in warm place for about 1 hour or until doubled in bulk.
Let rise a second time until doubled in bulk.
Shape into 2 loaves; place in 9 x 5 x 3-inch loaf pans.
Bake at 375 degrees for about 45 minutes.
Yield: 2 loaves.