Basic White Bread, 100% Whole Wheat Bread

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Basic White Bread

2 packages active dry yeast	3 tablespoons sugar
21⁄2 cups warm water	2 teaspoons salt
3 tablespoons butter or margarine,	6 to 7 cups all-purpose flour
melted

Using dough hooks, in large mixing bowl combine yeast and 1⁄2 cup of warm water. Knead (6) until dissolved. Add remaining warm water, butter, sugar, and salt. Add 6 cups of flour and Knead (6) until blended. Add enough of remaining flour and continue to knead until dough forms a smooth ball that is slightly sticky to the touch. Place dough in large, greased bowl. Cover and let rise until double in size, about 1 hour. Punch dough down, divide in half, and shape into loaves. Place loaves into two 9x5-inch greased loaf pans and let rise until double in size, about 1 hour. Bake at 350°F for 40 minutes.

100% Whole Wheat Bread

2 packages active dry yeast	1 teaspoon salt
2 cups warm water	1 egg
1⁄3 cup vegetable oil	6 to 7 cups whole wheat flour
1⁄3 cup honey

In a large bowl, sprinkle yeast over water and let stand 5 to 10 minutes or until foamy. Stir to mix, then add oil, honey, salt, and egg. Add 3 cups of the flour and, using dough hooks, Knead (6) for about 1 minute. Let stand about 20 minutes until bubbly and starting to rise. Add 3 more cups flour and Knead (6) until mixed. Add enough of remaining flour and Knead (6) until dough forms a smooth ball that is slightly sticky to the touch. Place dough in large, greased bowl. Cover and let rise 30 minutes or until double. Punch down and let rise 1 hour. Punch down. Divide into two pieces and shape into loaves. Let rise 30 minutes or until double. Bake at 400°F for 25 minutes.

Honey Wheat Bread

2 packages active dry yeast		1⁄4 cup honey
1⁄2	cup warm water	2 teaspoons salt
13⁄4 cups milk		3 cups whole wheat flour
1⁄4	cup butter or margarine, melted	2 to 3 cups all-purpose flour

In a large mixing bowl, combine yeast and water. Stir until dissolved. Add milk, butter, honey, and salt. Stir until mixed. Add whole wheat flour and 2 cups of all-purpose flour and, using dough hooks, Knead (6) until blended. Add enough of remaining flour, and continue kneading, until dough forms a smooth ball that is slightly sticky to the touch. Place dough in large greased bowl and cover with a towel. Let rise until double in size, about an hour. Punch dough down, divide in half, and shape into loaves. Place loaves into 2 9x5-inch greased loaf pans and let rise until double in size, about 1 hour. Bake at 350°F about 35 minutes.