In a large metal bowl, measure the milk (do not substitute powdered milk). Scald the milk, and then add the oil or butter (omit if you use rich raw milk), the honey, and salt. Set aside and let cool to lukewarm. While it is cooling, dissolve the yeast in the water. When the milk mixture is cool, add the yeast mixture and stir well. Then gradually add the flour into the same bowl. Don't make the mass too stiff. Knead, knead, knead (for at least 10 minutes). Cover with a damp towel and let rise (don't put into too warm a spot.) After 3-4 hours, press down and turn over. Let rise again, punch down, and shape into five loaves. Place in pans and let rise again. Bake at 375° for 40-45 minutes. Cool on wire racks.
Note: Using milk as a liquid, not too much flour, less yeast, longer rising and shorter baking time are the keys to a good, moist, fine-grained bread. This will not crumble when cut for toast or sandwiches. This can be used for cinnamon rolls, but is too moist and heavy to make good dinner rolls.