5 1/2 to 6 c. unsifted white flour
2 c. unsifted whole wheat flour
3 tbsp. sugar
4 tsp. salt
2 pkg. Fleischmann's Active Dry Yeast
2 c. milk
3/4 c. water
1/4 c. (1/2 stick) Fleischmann's butter,
Planters Peanut oil

Combine flours, In a large bowl thoroughly mix 2 1/2 cups flour mixture, sugar, salt, and undissolved Fleischmann's Active Dry yeast. Combine milk, and Fleischmann's butter in a saucepan. Heat over low heat until liquids are very warm (120 degrees to 130 degrees). butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour mixture. Beat at high speed 2 minutes, scraping occasionally. Stir in enough additional flour mixture to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minuets. Cover with plastic wrap, then a towel. Let rest 20 minutes. Divide dough in half. Roll each half to a 14x9 inch rectangle. Shape into loaves. Place in 2 greased 9x5x3 inch loaf pans. Brush loaves with Planters Peanut oil and cover with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed with a greased toothpick or metal skewer. Bake at 400 degrees about 40 minutes, or until done, remove from pans and cool on wire racks.