This recipe is originally from Taste of Home, but my mom rewrote it measuring the flour in ounces instead of cups. Weighing flour instead of scooping it out by the cup works much better when you are trying to make bread. This is the bread that I make most often. It works really well for sandwiches.
.5 ounces active dry yeast
2-1/4 cups warm water
3 tablespoons sugar
1/3 cup butter or margarine, softened or melted & cooled
1/3 cup honey
1/2 cup instant nonfat dry milk powder
1 1/2 teaspoons salt
18 ounces whole wheat flour
11-14 ounces all purpose flour
Use a large stainless steel bowl. Measure out hot water from the tap into the bowl, add the sugar and stir till just dissolved. As this is done, the water is usually just right to add the yeast. If the water feels warm on your wrist, it is about right. Add the yeast and stir it in. Let the mixture sit for 5-6 minutes.
Add about half of the wheat flour and mix. Then add the rest of the wheat flour, the salt, margarine, honey and milk powder. Stir until smooth and blended.
Then add enough of the white flour to make a soft dough. Leave some of it out to knead the dough with. When you have a soft dough (it may be a little sticky), pour some of the remaining flour on the table. Start kneading and knead for about 10 minutes until the dough starts looking smooth and elastic.
It should not be sticky. (I usually knead it for about 3-4 minutes until it starts resisting, and use that time to wash the bowl and grease it for rising and start the heating pad). After all the kneading is done, form into a nice ball, place in greased bowl (turn over once to grease the top of the dough). Cover bowl with a towel and set on heating pad for about an hour, or until doubled.
Punch dough down.
Divide in half (cut with knife or scissors or dough separator – don’t pull it apart). Shape into two loaves and place in 9 x 5 x 3 greased loaf pans. When you grease the pans, make sure you grease around the top too.
Cover both of the pans and let rise on the heating pad again about 30 minutes. It is read to go in the over when it just starts to rise above the edge of the pan. Bake at 375 for 25-30 minutes. Remove immediately from pans and let cool on rack.