Bread Recipe from Grant Corser

1 pkg active dry yeast (1 tbsp)

1 tsp sugar

1 cup warm water (110-120 ^oF, best if 112 ^oF)

1½ cup milk

1 tbsp salt

1 cup honey

6-6½ cup flour

¼ cup butter (melted)

Put yeast in the bottom of a large mixing bowl. Add 1 cup warm water and stir. Sprinkle sugar on top of yeast mixture. Let stand 10-15 min.

In another bowl, add honey, salt, milk, butter, and 2½ cups flour. Beat at medium speed for 2 min or so.

Add the beated ingredients to the active yeast and stir in the remaining flour to make a soft and smooth dough.

Turn out the dough onto a lightly floured surface and knead 8-10 min until smooth.

Place dough in a greased bowl and cover with a cheesecloth or towel. At this point, boil a saucepan of water. When the water is boiling, place the boiling water and bread in oven to rise. This allows for a constant draft-free environment. Let rise for 1 hr and do not open oven door.

After rising, punch down the dough and divide in half. Shape the dough into two balls and place on a greased cookie sheet. Cover with a dry towel and let rise about 1 hr. During this rise, the dough should be free from drafts and in a warm place, but not necessarily in the oven.

After the second rise, preheat the oven to 375 ^oF. Bake 35-40 min or until bread sounds hollow when tapped on the bottom.

Remove from cookie sheet and cool on racks.

Makes 2 loaves.