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WHOLE WHEAT EGG BREAD 
2 c. boiling water
1/2 c. powdered milk
1/2 c. butter
2 tsp. salt
1/2 c. honey
2 pkgs. yeast
2 eggs, beaten
4 c. whole wheat flour
4 1/2 c. unbleached white flour

Pour boiling water over milk, butter, salt, and honey. Allow to cool. Add yeast and eggs. Add flour, 1 cup at a time, starting with the whole wheat. Turn dough onto floured board and knead until smooth and elastic. Place dough in a greased bowl, cover, and let rise until double in bulk (about 1 1/2 hours). Punch down and turn onto a lightly floured board. Shape into 5 round loaves and place in greased pie pans. Cover and let rise until double again. Slit top (make and X) with a very sharp serrated knife. Bake at 350 degrees for 25-30 minutes.

Use all white flour and 1 cup of raisins for raisin bread; use all white flour for plain white bread. Or, make rolls.

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