2 pkg Active dry yeast
3/4 C Lukewarm water
2 C Lukewarm milk (scalded, cooled)
3 tbsp Brown sugar, packed
3 tbsp Shortening
1 tbsp Salt
2-2/3C Cracked wheat
1/2 C Wheat germ
4-5 C Flour
Butter to spread on bread
issolve yeast in warm water in a large bowl; stir in sugar, shortening, salt. milk. and 4C flour. Beat until smooth; mix in cracked wheat and wheat germ. Add enough flour to
make a soft dough. Knead on a floured surface for 10 minutes or until smooth. Grease bowl and place dough in; turn once. Cover and let rise in warm place for about 1 hour or until doubled. Punch dough down and divide dough in half. Form a rectangle about 18 x 9 inches. Fold 9 inch sides in crosswise into thirds overlapping ends. Pinch ends and press each side with hands to seal. Place dough with seam sides down in greased loaf pans. Brush lightly with butter and let raise about 1 hour or until doubled. Bake at 425 and place on low rack so that tops of loaves are in middle of oven. Bake for 25-30 minutes until golden brown and when loaves are tapped bread sounds hollow. Remove from pans and brush with butter.