5 1/2 to 6 c. unsifted white flour
2 c. unsifted whole wheat flour
3 tbsp. sugar
4 tsp. salt
2 pkg. Fleischmans active dry yeast
2 c. milk
3/4 c. water
1/4 c. (1/2 stick) Fleischmans butter
Planters peanut oil

Combine flours in a large bowl. Thoroughly mix 2 1/2 cups flour mixture, sugar, salt and undissolved Fleischmans active dry yeast.

Combine milk, water, and butter in a saucepan. Heat over low heat until liquids are very warm (120-130 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 bowl occasionally. Stir in enough additional flour mixture to make a stiff dough.

Turn out into lightly floured bowl and knead until smooth and elastic, about 8-10 minutes. Cover with plastic wrap, then a towel. Let rise 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 2-24 hours. When ready to bake, remove from refrigerator and uncover dough carefully. Puncture any gas bubbles which may have formed with a greased toothpick or metal skewer. Bake at 400 degrees for about 40 minutes or until done. Remove from pans and cool on wire racks.