Prep 2 hrs
Cook 35 mins
This is a classic recipe for me. I love it fresh from the oven smothered in butter.
- 3 -3 1⁄2 cups all-purpose flour
- 1 (1/4 ounce) package active dry yeast
- 1 3⁄4 cups water
- 1⁄3 cup packed brown sugar
- 3 tablespoons butter or 3 tablespoons margarine or 3 tablespoons shortening
- 1 1⁄4 teaspoons salt
- 2 cups whole wheat flour
- In a large mixing bowl combine 2 cups of the all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir water, brown sugar, butter, and salt just until warm (120˚ to 130˚) and butter almost melts.
- Add water mixture to flour mixture.
- Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly.
- Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in whole wheat flour and as much of the remaining all-purpose flour as you can.
- Turn dough out onto a lightly floured surface.
- Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic.
- Shape dough into a ball.
- Place into a lightly greased bowl, turning once to grease surface of dough.
- Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).
- Punch dough down.
- Turn out onto a lightly floured surface; divide in half.
- Cover; let rest for 10 minutes.
- Meanwhile, grease two 8x4x2-inch loaf pans.
- Shape dough halves into loaves by patting or rolling.
- To shape by patting, gently pat and pinch, tucking edges underneath. To shape by rolling, on a lightly floured surface roll each dough half into a 12x8-inch rectangle. Roll up each rectangle, starting from a short side.
- Seal seams with your fingertips.
- Place shaped dough halves in prepared pans. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes).
- Bake in a 375˚ oven for 30 to 45 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning).
- Immediately remove bread from pans.
- Cool on wire racks.