Farmhouse Bread

Makes 4 loaves

2 T. active dry yeast

1 c. warm water, 110 to 115 degrees

4 c. warm milk

1/2 c. oil

6 T. sugar

2 T. salt

2-1/2 c. whole-wheat flour

8-1/2 c. all-purpose flour, divided

Sprinkle yeast into warm water; set aside. In a large bowl, combine milk, oil, sugar and salt; add wheat flour and 2-1/2 cups all-purpose flour. Mix in yeast mixture; add remaining flour. Let rest for 10 minutes; knead for 5 minutes. Allow dough to double in bulk; punch down and allow to double in bulk again. Divide dough into quarters; place into 4 greased 9"x5" loaf pans and let double once more. Bake at 400 degrees for 5 minutes; reduce heat to 375 degrees and bake for 5 minutes; reduce heat to 350 degrees and bake for 20 minutes; reduce heat to 325 degrees and bake for 5 minutes.

The aroma of bread baking is so comforting...even refrigerated rolls will make your kitchen smell heavenly. Dress up rolls with a drizzle of melted butter and a dash of dried oregano before baking...almost as good as homemade!