Set oven to 200 degrees. When temperature is reached, turn off the oven.

In the bowl of your KitchenAid mixer, use bread hook attachment to mix 7 cups of flour (I use four of white whole wheat flour and three of white all-purpose flour) with four teaspoons salt.In a four-cup Pyrex measure, mix two cups cold milk with 2/3 cups boiling water, 4 tablespoons melted butter, a half cup of honey and two packages rapid-rise yeast. Stir with a whisk.Slowly add liquid to flour mixture and knead at low speed for 10 minutes. (If kneading by hand, knead for 10 minutes, good for you.) Turn dough onto floured surface, knead in a bit more flour to create a easy-to-handle ball. Butter a mixing bowl and put the dough in, roll to coat on all sides. Cover with foil or plastic wrap. Put into the oven to rise for one hour, until about doubled in size.Grease two loaf pans with no-transfat Crisco and coat with flour. Be sure to grease the top rim of the pans to prevent sticking. When dough is risen, divide into two balls.

Flatten each to create a 9-inch-by-six-inch oblong shape. Roll dough to create a loaf, pinching seam to seal. Fill loaf pans with dough, seam side down, pushing dough to each side of pans. Cover, let rise 30-45 minutes more. Brush each loaf with mixture of one teaspoon water and a beaten egg white. Sprinkle with toasted sesame seeds or poppy seeds. Bake 35-40 minutes at 350 in a convection oven (45-50 minutes in a conventional oven) until a wooden skewer inserted in the loaf comes out clean. Cool on wire racks.When loaves are cool, put each into a freezer bag. Freeze one. Eat the other over the course of the next week-- it will stay good for several days.