6 to 7 c. flour (all-purpose)
2 pkgs. active dry yeast
1 tbsp. salt
1 c. water
1 c. milk, scalded
1/4 c. mild-flavored honey
1/4 c. vegetable oil
2 eggs

In large bowl of electric mixer, blend together 2 1/2 cups of the flour, yeast and salt. Add water, honey and oil to scalded milk. Cool to lukewarm. Stir into flour mixture. Add eggs, blend at low speed until moistened then beat 3 minutes at medium speed. Beat in remaining flour until mixed. Turn dough out on a lightly floured board.

Knead until smooth and elastic (about 5 minutes). Place in greased bowl; turning to grease both sides. Cover and let rise in warm place until doubled in bulk (about 1 hour). Punch down dough, divide in half and shape into 2 loaves. Place in greased 9 x 5 x 3 inch loaf pans. Cover and let rise until doubled in bulk (about 30 minutes). Bake in a 375 degree oven for 35 to 45 minutes. Remove from pans. Cool on wire racks.