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Recipe submitted by: Amanda Gray

 Milk and Honey Bread
amandagray68@hotmail.com
2 1/2 cups skim milk
1 package or 1 tablespoon of active dry yeast
1 teaspoon of sugar
1 tablespoon vinegar or lemon juice
2 tablespoons olive or canola oil
3 tablespoons honey
2 1/2 teaspoons salt
5 1/2 to 6 cups bread flour
heat milk in a small saucepan over medium heat until bubbles
 begin to form around the edges remove from heat and let cool
in a large bowl dissolve the suger and yeast in the warm milk
about 10 mins add the vinager,oil,honey and 2 cups of flour
beat well until the mixture is smooth add the remaining flour
1/2 cups at a time beating to keep the mixture smooth when
the dough is soft but will hold its shape turn out onto a lightly
floured board cover and let rest for 5 to 10 mins knead,adding
flour 1 table spoon at a time for about 5 mins until the dough
is smooth and satiny place in clean lightly greased bowl turn
to grease the top and cover with a towel of plastic rap let rise
until doubled in bulk  about 1 to 1/2 hours turn the dough out
onto a lightly oiled surface and knead to press out air bubbles
divide the dough into two equal parts form into round or oblong
loaves and place into lightly greased baking pans preheat the
oven to 375 f bake the loaves for 30 to 35 mins remove from
the pans and cool on a wire rack

                  MAKES 2 LOAVES (20 SLICES EACH)
the bread is very good and once you make it once it will be much
easier to make the second time