Light Wheat Bread Recipe
- 4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 (.25 ounce) packages active dry yeast
- 1 3/4 cups water
- 1 tablespoon butter or margarine
- In a mixing bowl, combine 2-1/2 cups all-purpose flour, whole wheat flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120 degrees F-130 degrees F. Add to the dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 20 minutes.
- Divide dough in half; shape into loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and refrigerate for up to 12 hours. Remove from the refrigerator; let stand in a warm place for 30 minutes. Bake at 400 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
