Combine the flour, salt, vegetable oil, honey, and the milk, and mix well. Cover with plastic wrap and allow to sit overnight at room temperature.

Combine the yeast with the warm water, stir to blend and allow to rest for 5 minutes until foamy. Add the yeast mixture to the dough and blend in thoroughly. Let it rest 10 minutes.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough inside, turning it over in the oil, and cover with a clean dish towel. Let the dough rise for 1 to 1 1/2 hours, until it doubles in size.

Lightly oil two 9X5 inch loaf pans.

Punch the dough down, return it to the floured surface, divide in half, and shape it into loaves to fit the prepared pans. Place the loaves in the pans, cover with the dish towel, and allow to rise again until they double in size, about 45 minutes to 1 hour. At this point, the dough, when pressed with a finger, should dent rather than fill back in.

Preheat the oven to 325F. Bake the bread for 1 hour or until hollow sounding when tapped. Remove from pans and cool on wire racks.