In a small bowl, dissolve the yeast in warm water.

Let it stand until bubbly, about 5 to 10 minutes.

In a large bowl, mix together the warm milk, butter, honey, molasses, and salt.

Add the yeast mixture and stir to mix.

Gradually add the flour, stirring with a wooden spoon until the dough comes away from the sides of the bowl and a soft dough forms.

Turn out onto a floured surface and knead until smooth, about 8 to 10 minutes, adding small amounts of flour as needed.

Place the dough ball in a large greased or buttered bowl; cover and let rise until double, about 1½ to 2 hours.

Punch down the dough and let it rest for several minutes; knead the dough about 20 times and then divide into 4 equal pieces.

Shape each piece of dough into a loaf and place in greased loaf pans.

Cover the dough and let it rise for about an hour or until almost doubled.

Bake in a preheated oven at 375° for 35 to 40 minutes or until done.

Cool in the loaf pans for about 5 minutes and then turn out the loaves on a wire rack to finish cooling.

Note: This recipe makes 4 loaves.

You can freeze what you won’t eat right away; just make sure the bread is completely cool before wrapping tightly and freezing.