2 pkgs. yeast
2 tsp. salt
1/3 cup oil or butter
1/3 cup honey or sugar
2/3 cup powdered milk
2 eggs
1 cup wheat germ
2 cups warm water
7 cups unsifted flour

Have all ingredients at room temperature or slightly warmer. Put first 8 ingredients, plus 3 cups of the flour in a large mixing bowl. Beat 5 to 10 minutes at medium on mixer. By hand, stir in 2 cups of flour, no need to make it smooth. Sprinkle 1 cup flour in 10 inch diameter on kneading surface.

Turn out dough, oil hands and knead only with fingertips until dough stiffens. Knead 5 to 10 minutes more until smooth. Add flour as needed. Cover with plastic wrap and towel. Let rest for 20 minutes. Punch down and knead a few strokes. Divide into 2 equal portions.

On oiled surface, with oiled rolling pin, roll dough to 8x12 inch rectangle. Roll small end towards you jelly roll fashion. Seal well.

Place seam side down in greased bread pans or form rolls and place in greased pan. Brush with oil; cover with plastic wrap. Refrigerate 2 to 24 hours.

When ready to bake, preheat oven to 350°F. Bake for about 50-60 minutes in center of oven until golden on top, and loaves sound hollow when tapped underneath (about 195-200°F on thermometer). Remove from pans and cool on wire rack. Brush tops with melted butter while still warm.