2 pkgs. yeast
1/2 c. warm water (105-115 degrees)
1 tbsp. honey
3 c. milk
1/4 c. + 1 tbsp. olive oil
1/4 c. honey
2 tbsp. butter
1 tsp. dried parsley flakes
1 tsp. dried whole oregano
1 tsp. celery flakes
1/2 tsp. onion flakes
1/4 tsp. dried whole thyme
8 - 8 1/2 c. unbleached flour
1 c. whole wheat flour
1 1/2 tsp. salt

Dissolve yeast in warm water; stir in 1 tablespoon honey and set aside.

Combine next 10 ingredients in a medium saucepan; heat slowly to 105 degrees. Stir in yeast mixture.

Combine flour and salt in a large mixing bowl; add milk mixture. Stir until all dry ingredients are moistened. (Dough will be sticky.)

Turn dough out onto a heavily floured surface and knead 4 to 5 minutes or until smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place, 85 degrees, free from drafts, 50 minutes or until doubled in bulk.

Punch dough down and turn out onto a floured surface. Let dough rest 5 minutes. Knead dough 3 to 4 times. Divide dough into thirds and shape each third into a loaf. Place loaves in three greased 9"x5"x3" loaf pans. Cover and let rise in a warm place, 85 degrees, free from drafts, 30 minutes or until doubled in bulk.

Bake at 350 degrees for 45 minutes or until loaves sound hollow when tapped. Remove loaves from pan and cool on wire racks. Yield: 3 loaves.