Got this recipe from my sweet mother while visiting her over the Christmas break. It was a sweet, calm, relaxing visit, and I enjoyed my parents thoroughly. I feasted on this bread every morning, since Mom had made plenty. I copied it down to enjoy at home, as well as to keep the memories of my visit in my mind. Of course, since it was me making the recipe, I changed it--as always--but I like it. See what you think!
Round Whole Wheat Loaves
3 c. all-purpose flour
3 c. whole wheat flour
2 pkgs. (or 4 1/2 tsp.) active dry yeast
3/4 c. warm water
1 c. warm milk
3/4 c. shortening
1/2 c. honey
2 tsp. salt
3 eggs
melted butter
1. In a large bowl, combine the flours; set aside. Ina large bowl, dissolve yeast in warm water. Add the milk, shortening, honey, salt and eggs. Beat in half of the flour mixture until smooth. Stir in enough remaining flour mixture to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. place in a greased bowl, turning once to coat. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into round loaves. Place each loaf on a greased baking sheet. Cover and let rise until doubled, about 35 min.
4. With a sharp knife, make a deep "x" in top of each loaf. Bake @ 375 for 30-35 min. or until golden brown. Remove from pans to wire racks; brush w/ melted butter.
My variation: After punching dough down, separate into three equal parts, covering two while working with one. Roll each section into a flat circle and cut into 8 equally-sized wedges. Roll each into a crescent and put onto greased cookie sheet, pointed side down. Cover crescents and let raise 15-20 min. Bake at 375 for 15-20 minutes or until golden. Brush with melted butter.
