Honey Wheat Bread

Directions

• Mix the yeast into 1/2 cup of warm water in a small bowl or measuring cup and allow it to proof (get foamy) for 5 – 10 minutes.
• In a large bowl or the bowl of a stand mixer combine 1 3/4 warm water, honey, shortening, and salt. Add the yeast mixture and stir.
• Stir in the wheat flour. Mix in completely (about 2 minutes).
• Add in the all purpose flour 1 cup at a time until a soft dough forms.
• Knead on a floured surface or in the stand mixed with a dough hook for about 5 minutes until smooth and elastic.
• Lightly oil or use baking spray on the mixing bowl, return the dough to the bowl, and turn to coat the ball of dough.
• Cover the bowl with a clean cloth and let the dough rise until doubled in size (about 1 hour).
• Punch down the dough and divide it into two equal portions. Roll the first portion into a 9″x18″ rectangle. Roll the dough up, starting on one of the short ends and place the roll in a greased bread pan. Repeat with the second dough portion.
• Cover again with a clean cloth to rise another 40 minutes.
• Preheat the oven to 375°. Bake the bread on the lowest rack for 30-40 minutes or until the tops are a medium dark brown and tapping the tops produces a hollow sound.
• Remove the loaves from the pans to a cooling rack and wait 20 minutes before cutting. Brush the tops with butter, if desired.