2 ½ cups milk
1 tbsp salt
¼ cup butter
¼ cup liquid honey
1 packet dried yeast
¼ cup warm water
6 ½ cups sifted unbleached flour
2 tbsp wheatgerm
Heat milk to simmer.
Add salt, butter and honey, and stir until dissolved.
Pour into a large bowl and let cool to lukewarm.
Dissolve yeast in the warm water and set aside.
Add 2 cups of flour to the milk mixture and mix well.
Blend in the yeast.
Add 2 more cups of flour and beat thoroughly for 1 minute.
Add wheatgerm and mix well.
Mix in another 2 cups flour.
Dough should now be stiff enough to handle.
Sprinkle some of the remaining flour on a pastry board or cloth.
Turn dough onto it and knead until smooth and elastic, adding more flour if necessary.
Grease same bowl, and put dough in.
Cover with cloth and let rise until double in size.
Turn out onto floured board, cut in half and shape into 2 loaves.
Place in well buttered pans.
Let rise again in warm place for 45 mins.
Brush tops lightly with milk.
Bake at 350° for 45 mins.