Jennifer’s White Bread
1 cube butter or margarine, melted
¾ c honey
1 T salt
5 c flour
2 T yeast
1 can evaporated milk, then add enough water to make 4 cups
10 c of flour (or less)
Mix butter, honey, salt, milk, and yeast. Add first 5 cups of flour, mix with wooden spoon. Add flour one cup at a time until dough pulls from sides of bowl and is easy to remove to mix on a floured counter. Keep kneading dough with flour underneath to keep from sticking. When you can knead it without it sticking too much (about 3-5 mins), keep it up until it’s smooth and elastic. (If you have a bread mixer, just mix 15 mins.) Let rise for 1 hour with clean dishtowel on top. Punch dough down and divide into loaves. Grease bread pans, put loaves in pans, and let rise another hour. Bake at 350 for 30 mins. Watch that it doesn’t brown too much. If it does, put loose tin foil on top. If not sure it’s finished cooking, knock on the top and it should sound hollow when it’s done.
