Printable | Taste of Home

Light Wheat Bread

4 to 5 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 tablespoon salt
2 packages (1/4 ounce each) active dry yeast
1-3/4 cups water
1 tablespoon butter

In a large 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°-130°. 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

Printed from tasteofhome.com Sep 6, 2008

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Light Wheat Bread cont.

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. 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° for 30-35 minutes or until golden brown. Remove from pans
to wire racks to cool. Editor's Note: To bake without
refrigeration, cover dough and let rise in a warm place until
doubled, about 1 hour. Bake as directed.

Yield: 2 loaves.