4 3/4-5 3/4 C all purpose flour
2 C whole wheat flour
2 pkg dry yeast (4 1/2 tsp)
1/3 C honey
1 C milk
1 C warm water
3 T butter
2 eggs, slightly beaten
1 T salt
1 tsp sugar
Add 1 tsp sugar to warm water with yeast; stir and set aside.
Put butter in milk and heat for about 40 seconds in m/w until butter melts.
When yeast is proofed, add mixture to mixer bowl with milk. Add eggs and salt and honey.
Add 2 C whole wheat flour.
Add rest of AP flour until dough sticks to hook and cleans side of mixing bowl.
Knead for two minutes, and place dough into greased bowl. Let rise until doubled in size.
Place into greased loaf pans and let rise again until double.
Bake at 350° for 35-30 minutes.
Brush tops with butter when removed from oven.
Proof your yeast and your patience will be rewarded.
X doesn’t mess around with piddly 5 lb bags of flour.
I’ve had this for 30 years. Worth every penny. X used to do it by hand but he graduated to the Kitchenaid.
Ready to rise
I shaped the dough into three loaves…yes, that is a cast iron loaf pan