Anonymous Fri Oct 07 16:49:16 2005

1 pk Active dry yeast

1-1/2 c Milk

1-1/2 t Salt

4 c All purpose flour

1 ea Oil

1/4 c Warm water

3 T Lard or shortening

2 T Sugar

1 c Whole wheat flour

In a large mixing bowl, dissolve yeast in warm water. In another bowl combine milk, lard,

salt and sugar. Heat to 110 degrees and add to dissolved yeast. Beat in 3 cups of the all

purpose flour and all of the whole wheat flour. Add abut 1/2 c all purpose flour and mix until

a stiff sticky dough forms. Place dough on a floured board and knead, adding more flour as

needed, until dough is smooth and nonsticky. Place doug in a greased bowl turning over to

grease top. Cover and let stand at room temp. 1 hour. Punch dough down. The dough may

be coverec and chilled as long as overnight. Knead dough on alightly floured board to expel

air. Roll dough out, a portion at a time, to slightly less than 1/8\