Bread

2 1/2 c. Milk, warmed to 110 degrees
1/3 c. Honey
1/4 c. butter, melted
1 Tbsp. Yeast
1/4 tsp. Salt
8 1/2 c. Flour

1.  Combine warmed milk, melted butter, honey, and yeast. Allow to activate, 15 minutes.
2.  Combine 5 C. flour, and salt. Add to activated yeast.
3.  Combine in mixer, start adding more flour 3/4 c. at a time until dough pulls from sides of bowl.
4.  Continue mixing on 2 for 15 minutes. This kneads the dough so you don't have to.
5.  While dough is kneading, prepare a separate bowl with 1 Tbsp. Olive Oil.
6.  When dough is kneaded, place in bowl, and turn to coat in oil. Lightly cover with plastic wrap.
* To bake today, follow "A" instructions. To Bake tomorrow, follow "B" instructions.
A.  Place in warm place to rise to double. Prepare 2 loaf pans with 2 tsp. Olive oil each.
B.  Place in fridge over night.
7.   Punch down dough.
A.  Divide into 2 pieces. Roll out, and roll up (like cinnamon rolls). Place each piece into prepare loaf pan.            Place in warm place to rise. Preheat oven to 350 degrees.
B.  Refrigerate until risen to double a second time. Remove from fridge, punch down, and allow to warm up          for 20 min. Follow directions from A.
8.   When dough has risen to double in pans, gently place in preheated oven. Bake for 30 min.
9.   Check for doneness. Bread should be golden, and sound hollow when tapped. Take internal                   temperature. If not 190 degrees in center, place in oven 2 minutes for each degree needed.
10.  Place pans on cooling rack. after 3 minutes, dump bread onto racks, allow to cool 10 minutes before slicing.
11.  ENJOY!!!!
*VARIATIONS*
   a.  Replace 1/2 the flour with wheat flour
   b.  Use as Rolls
   c.   Use as Bread Sticks, top with garlic butter after baking, place in oven long enough to melt butter.