Dissolve 1 package quick dry yeast or soften 1 cake fresh yeast in 1/4 cup lukewarm water. Heat 1/4 cup honey with 1 tablespoon salt and 1 tablespoon water. Add 1 tall can evaporated milk. Fill up can with fresh milk and add that. (No shortening in this recipe.) Add 3 cups flour and the yeast mixture to the liquids. Beat to smooth batter. Let rise until foamy-about 2 hours. Add 6 cups more of flour and let rise again till double. Take dough onto floured board and shape down into 2 mounds. Knead gently. Put back in clean, greased bowl. Let rise again. Punch down. Knead and shape into 2 loaves. You'll need about 1/2 cup flour for kneading. Put into 2 greased bread pans. Cover with a cloth and let rise-but only to not quite double in bulk. "Don't let it rise too much in the pans," Martha says, "or it will be coarse." She's right too. Bake 55 minutes in a moderately hot oven, 375 degrees. Turn out on rack to cool. Makes 2 loaves. Martha doubles this recipe-but the quantity of dough for 2 loaves is much easier to handle, unless you have a very large bowl for the rising.
Quoted at the bottom of the index card is this: "Guess I'll make some bread," It's good bread, Martha's, tender of crumb and fine-textured. It's got substance to it-a real old-fashioned loaf. Having honey as an ingredient, it keeps moist for almost a week. "Best, homemade bread I've ever tasted," has been a frequent comment here in the JOURNAL kitchen.
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I guess this is from the Ladies Home Journal but I'm not sure. This seems like it would be delicious - just make sure you have the time...
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