Honey Wheat Bread 2

Makes 2 Loaves

Ingredients

6 Tbsp. water
1 cup milk
2 eggs, at room temperature
4 Tbsp. vegetable oil
1/2 cup honey
2 cups whole wheat flour
4 cups bread flour
1 Tbsp. table salt
4 1/2 tsp. Active Dry or *Instant Yeast

Method

Combine yeast, 1 cup bread flour, and salt. Combine liquids, except egg, and heat to 120º to 130º F.

Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add whole wheat flour and remaining bread flour and knead with dough hook 5 to 7 minutes until smooth and elastic.

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles and divide in half. Roll or pat each into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place into greased 9- x 5 or 8 x 4-inch loaf pans. Cover; let rise until indentation remains after touching.

Bake in preheated 375° F. oven 30 to 40 minutes. Remove from pan; cool.

*You can substitute Instant (fast-rising) yeast in place of Active Dry yeast. When using Instant yeast, expect your dough to rise faster. Always let your dough rise until ripe.