Honey Molasses Wheat Bread (makes 3-4 loaves)

4.5 tsp. yeast (or 2 envelopes)
4 cups warm water
.5 cup butter, melted
.25 cup molasses
.5 cup honey
2 tsp. salt
6 cups wheat flour
4 cups all purpose flour plus more for kneading

Dissolve yeast in the warm water. Let sit a few minutes. In a large bowl, combine melted butter, molasses, honey, and salt. Add yeast mixture. Start stirring in flour one cup at a time. I use the whisk for the first few few cups, then switch to a wooden spoon. When you can work the dough on the counter, knead in as much remaining flour as you can. I estimate that I knead in an additional cup or two of flour. When dough is smooth and not sticky, wash out your big mixing bowl, oil it, and put your dough in it. Turn the dough over so the top is oiled, then cover the bowl with a tea towel or plastic wrap and let rise until doubled. Gently press out gas and shape into four loaves or a couple loaves and some rolls, cover and let rise until doubled again. Bake at 375 degrees F for 35-40 minutes (20 minutes for rolls) or until tops of loaves are browned and sound hollow when tapped.

If the kids are helping, they like to use the electric mixer with the dough hooks. We have a rule that both hands are on the mixer handle at all times for safety. I find that I can make two large loaves, a tin of jumbo-sized rolls, and focaccia from the same batch (smother the dough in olive oil and sprinkle kosher or sea salt on it before baking, for focaccia).