Pour ½ cup of the warm water into a large bowl and sprinkle the yeast on top.
Allow to sit for about 10 minutes or until the mixture bubbles.
Add the remaining warm water, oil, honey, milk powder, salt, and about half of the flour.
Beat for about 3 minutes to develop the gluten (you can also beat by hand using a large wooden spoon), and then gradually add more flour, beating well after each addition, until a soft dough forms and begins to pull away from the sides of the bowl.
Turn out the dough onto a floured work surface and knead, adding flour as needed to prevent sticking, for 10 minutes.
(The less flour you use, the softer your bread will be.
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Place the dough ball into a large, well-greased bowl, turning the dough so the entire surface is greased.
Cover the bowl and let the dough rise until double, about 1½ to 2 hours.
Punch down the dough, knead again for a minute or so, and then place it back in the greased bowl, turning the dough so the entire surface is greased.
Cover with a towel and let the dough rise again until nearly double, about 1 to 1½ hours.
Punch down the dough and shape it into 2 loaves.
Place the loaves into 2 greased loaf pans, cover, and let the dough rise until it reaches about 1 inch above the tops of the pans, about an hour.
Bake in a preheated 375° oven for 40 to 45 minutes or until done.
Dissolve the yeast in warm water to which you have added a pinch of sugar.
Let it stand about 10 minutes or until bubbly.
In a large bowl, mix together the warm milk, shortening, salt, and sugar.
Add the yeast mixture and then gradually add the soy flour, mixing as you go.
Beat for about 2 to 3 minutes.
Gradually add the all-purpose flour (you’ll probably need to use a large wooden spoon when the dough gets thick) until it forms a loose ball and pulls away from the sides of the bowl.
Turn out the dough onto a floured work surface and knead until smooth and elastic, about 8 minutes.
Place the ball of dough into a large greased bowl, turning the dough so the entire surface is greased.
Cover and set in a warm place to rise until double, about 2 hours.
Divide the dough in half and shape into loaves.
Place in greased loaf pans, cover, and let rise until the bread reaches about an inch above the top of the pan, about 45 minutes.
Bake in a preheated 375° oven for 35 to 40 minutes or until done.
In a large bowl, mix together 2 cups all-purpose flour, the rye flour, milk powder, yeast, sugar, salt, caraway seeds, dill seeds, and dill weed.
In a saucepan, heat together the water and shortening until it reaches 120° to 130°.
Add the liquid to the flour mixture and beat for 3 minutes.
Stir in enough remaining all-purpose flour to form a soft dough that pulls away from the sides of the bowl.
Turn out the dough onto a floured work surface and knead for 8 minutes.
Place the dough into a greased bowl, turning the dough so the entire surface is greased.
Cover and let it rise until doubled, about 1 hour.
Punch down the dough and let it rest, covered, on a lightly floured surface for about 10 minutes.
Divide the dough in half and form 2 round loaves.
Place the loaves onto 2 greased baking sheets, cover, and let the bread rise for about 35 to 45 minutes.
When ready to bake, make 3 shallow slashes across the top of each loaf with a sharp knife.
Bake in a preheated 375° oven for 30 to 35 minutes or until done, exchanging position of the pans halfway through baking if the pans are on separate racks in the oven.
