From the Kitchen of Jake Rakszawski
1 pkg. of dry yeast
1 tsp. sugar
� c. warm water (110�F)
2 T. sugar
1 T. salt
1� c. milk, at room temperature (I use skim milk.)
� c. melted butter
3 c. whole wheat flour
2 or more cups of white flour
In a large bowl dissolve yeast and 1 tsp. of sugar in warm water. Let stand until foamy, about 5 to 10 minutes. Add 2 T. sugar, salt, milk, butter and 2 cups of whole wheat flour. Beat at medium speed with an electric mixer for 2 minutes or by hand for 200 vigorous strokes. Stir in the remaining flour to make a soft dough. Turn dough out onto a lightly floured surface. Clean and grease bowl. Knead dough 8 to 10 minutes until smooth and elastic. Place dough in greased bowl turning to coat all sides. Cover bowl with a kitchen towel and let rise for 1 to 3 hours. Grease 2 (8� x 4�) loaf pans. Punch down dough and knead for about 30 seconds. Divide dough in half; shape into loaves and place into pans. Cover pans with the towel and let rise for about an hour. Preheat oven to 375�F. Slash loaves and bake for 35 to 40 minutes or until bread sounds hollow when tapped on the bottom. Remove from pans and allow to cool on racks. The bread can be place in a plastic food bag and frozen until needed. If you use all white flour, you will have a basic white bread.
Recipe Note: Adapted from �Breads�, Sharon Tyler Herbst, Published by HP Books, PO Box 5367, Tucson, AZ