1 1/2 pkg. dry yeast
3/4 tbsp. salt
3 tbsp. dry milk
1 3/4 c. warm water
4 heaping tbsp. strained honey
3 1/2 tbsp. melted shortening
2 large or 3 small eggs
3 c. all purpose flour

Mix ingredients by hand. As ingredients list indicates, begin with 3 cups flour, adding more if necessary until dough reaches proper consistency, using a total of about 6 to 7 1/2 cups. Dough should not stick to hands or be too stiff. (If dough is too stiff it will bubble during baking. Pop bubbles with pin.)

Knead dough by hand for 8 to 9 minutes and set aside until double in bulk. Knead again shortly and put in pans, letting dough come just to top of pan edges. (Recipe makes 2 large loaves).

Allow dough to rise 1 inch above pan edges. Brush each loaf with melted shortening and place in 400 degree oven for 25 to 30 minutes.

Note: To make sassafrass tea bread, substitute the very dark brewed tea for the water and add a little red food coloring.