1 package or 1 heaping tablespoon dry yeast
2 cups milk
1/4 cup molasses
2 tablespoons oil
1/4 cup water
In the bowl of a stand mixer, combine the flours and yeast.
In a 2-quart pot, heat milk, oil, molasses and water to a temperature between 120-130 °, using a candy thermometer to take the temperature. Be sure the tip of the thermometer does not touch the bottom of the pot. A thin layer of bubbles will form on the surface of the liquid when the temperature is just right. Remove from heat.
Start the mixer on low, slowly add the liquid to the flour mixture until combined. Dough will be very stiff and thick. Grease the bottom and sides of a large bowl. Turn out the dough into the bowl, cover the bowl with a warm damp towel, and let sit in a draft-free area for an hour.
Remove towel from bowl, and your dough should have doubled in bulk. Sprinkle a small amount of flour on top of the dough, then ball your fist, and punch down the dough. You’ll feel the air escape, deflating the dough.
Turn out the dough on a large work surface covered in flour. Divide dough in half using a long knife. Roll out each half into a rectangle, approximately 11″ x 14″. Fold the long sides inward to the center, then roll into a loaf starting at a short end. Seal off the ends, tucking under the loaf. Place in loaf pans. Cover with another warm damp towel and let rise for an hour. With 15 minutes remaining in the second rise, preheat oven to 375°.