50/50 Bread

We are a family of bread lovers.  We eat loads of it.  There, I said it.  We can't help it.  Homemade is the absolute best.  I'll be honest, just the smell of the dough as it's rising  puts a happy smile on my face.  Then, there's the antipation of that yummy, warm and fresh out of the oven, slathered with butter and honey slice of bread. Yeah baby, it is worth the wait. 

Today I decided to play around a bit and make a loaf of bread using a 50/50 mixture of all purpose and whole wheat flour.  Insert disclaimer here~Not every one of my kitchen adventures are a hit.~ This one however, got rave reviews from my oldest son, so, yep it's a keeper.

Here's what you'll need to make this delicious bread should you decide to try it.  

50/50 Bread

3 cups All Purpose Flour

3 cups Wheat Montana whole wheat flour, white

2/3 cups sugar

2 cups water

1-1/2 tablespoons yeast

1-1/2 teaspoons salt

1/4 cup vegetable oil

Mix warm water with 2/3 cups sugar.  Sprinkle the yeast on top and allow to sit for 5-10 minutes until frothy.  Add three cups of flour, salt and oil.  Mix with the paddle until combined.  Switch to the dough hook and gradually add the remaining flour and allow to mix for about 7-10 minutes until a smooth ball forms.  Place on a greased bowl, turning to grease all sides. Cover with a damp cloth and place in a warm place to rise for about 1 hour or when doubled in size.  Punch the dough down and divide into two equal parts.  Roll each half into a rectangle the width of your bread pan.  Pinch seam to seal. Place seam side in a greased loaf pan. Cover loaves with a warm damp cloth and let rise in a warm spot for another hour.  Bake loaves in a 350* oven for 25 minutes.  Remove from oven and baste the top of each loaf with melted butter, or honey butter.  Allow the loaves to rest in the pan for 10 minutes before turning out.  Cool completely on wire before storing in Ziplock bag.