Margot's Wheat Bread

Margot has been a good friend for many years now.  We met when our husbands were in the MBA program together at BYU and bonded during MBASA activities, especially late nights with our book club friends.  One day I stopped at her apartment at Wymount for one reason or another and she made me a tuna salad sandwich using this homemade bread.  I've loved the bread - and tuna sandwiches using the bread - ever since.  Cat also particularly loves this recipe.

This bread freezes well, and makes a great gift.

5 cups warm water

3 Tbsp instant yeast

2/3 cup oil (canola, olive, or coconut all work great)

2/3 cup honey

2 Tbsp salt

12 cups flour (any combination of white/wheat - I usually use all whole wheat)

In a medium bowl, mix together water, yeast, and a spoonful of the honey. Let it stand about 15 minutes, or until the yeast has puffed-up.

Pour oil into a very large mixing bowl.  Measure the honey into the same measuring cup and add to oil.  Mix in salt, and yeast mixture.  Add flour.

Knead in the bowl.  Cover the bowl with a towel and allow to rise on the counter for at least 30 minutes.

After the rise, punch the dough down and form it into 4-5 loaves, depending on if you're using 9x5 or 8x4 loaf pans.  Place the dough in greased pans.

Allow to rise again until the top of the dough reaches the top edge of the pan.

Bake at 350° for 25-35 minutes.