• ¹/₂ cup warm water
• 2   packages active dry yeast
• 1³/₄ cups warm milk
• 2  tablespoons sugar
• 1  tablespoon salt
• 3  tablespoons margarine
• 5  to 5¹/₂ cups sifted enriched all-purpose flour
• 1  cup whole wheat flour
• 1  cup chopped dates
• ¹/₂ cup chopped pecans
• 1  teaspoon ground cinnamon
• Peanut oil
• Margarine (optional)

1. Measure warm water into a warm large bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, salt, and margarine. Stir in 2 cups all-purpose flour. Beat with rotary beater until smooth (about 1 minute). Add 1 cup all-purpose flour; beat with rotary beater until smooth (about 1 minute). Add 1 cup all-purpose flour; beat vigorously with a wooden spoon until smooth (about 150 strokes). Stir in whole wheat flour, dates, pecans, cinnamon, and enough of the remaining all-purpose flour to make a soft dough.

2. Turn dough onto a lightly floured surface. Knead 8 to 10 minutes, or until dough is smooth, elastic, and shows small blisters under surface when drawn tight. Cover with plastic wrap, then a towel. Let rest 20 minutes.

3. Punch dough down. Divide into 3 equal portions. Roll each into a 12×7-inch rectangle. Shape into loaves. Place in 3 greased 7x4x2-inch loaf pans. Brush loaves with oil. Cover pans loosely with plastic wrap. Refrigerate 2 to 24 hours.

4. When ready to bake, remove loaves from refrigerator. Uncover dough carefully. Let stand uncovered 10 minutes at room temperature. Puncture with a greased wooden pick or metal skewer any gas bubbles which may have formed.

5. Bake at 400 ํF about 35 minutes. Remove from pans immediately, place on wire racks to cool, and, if desired, brush with margarine.

[ 3 loaves bread ]

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