Three Loaves at a Time

1 cup milk

1/2 cup packed brown sugar

1/4 cup sugar

2 tablespoons salt

1/2 cup butter or margarine

2 1/4 cups warm cater (105°-115°)

3 packages dry yeast

3 cups un-sifted whole wheat flour

7-8 cups un-sifted white flour

Melted butter or margined

Scald milk; stir in brown sugar, sugar, salt, and 1/2 cup of butter.  Stir until butter melts.  Cool to lukewarm.  Measure warm water into large bowl.  Add yeast; stir until dissolved.  Add lukewarm milk mixture, whole wheat flour, and 1 cup white flour;  beat until smooth.  Stir in additional white flour to make a stiff dough.    Turn out onto lightly floured board; knead until smooth and elastic, about 12 minutes.  Cover; let rest on board 15 minutes.  Roll dough out into 18x12 inches rectangle.  Cut into 3 equal pieces, 6x12 inches  each.  Brush with melted butter.

                 Stack dough with brushed side up and separated with plastic wrap between each piece.  Place in plastic bag, seal, and place in freezer for up to 4 weeks. 

                 Remove from freezer, unwrap, and let stand at room temperature.   Until fully thawed, about 2 1/2  hours.  Roll each piece to an 8x12” and roll this as a jelly roll starting on the 8” side to fit in a greased loaf pan with seam on the bottom.  Bake on lowest rack at (375°F) about 35 minutes.   Makes 3 loaves