Kathy's White/Whole Wheat Bread

 

2 pkgs. dry yeast (4 ½ tsp.)

1 qt. warm water

¼ c. granulated sugar

1 tbsp. + 1 tsp. salt

7 c. white flour

Stir and dissolve the yeast in the water.  Add the sugar, salt and white flour.  Beat until smooth.  Cover with a damp dish towel and keep in a warm place for about 1 hour.  It should be light and bubbly at the end of the hour.

1 c. hot water

1 c. brown sugar

6 tbsp. shortening

Combine the water, brown sugar, and shortening.  Stir; cool to lukewarm.  Add to yeast flour mixture after it has risen.  

8 c. whole wheat flour

Add 4 cups of the whole wheat flour to the yeast mixture and stir until mixed.  Then add about half a cup of whole wheat flour at a time until mixture pulls away from the sides of the bowl and mixture is smooth.  Turn out onto lightly floured board.  Knead until smooth which takes 7-10 minutes.  Place in greased straight edge container.  Turn dough over to grease the surface.  Cover and let rise till double in bulk.

Divide dough into 4 equal pieces and shape dough into a loaf shape and place in greased loaf pans (9 x 5”).  Cover and let rise until double in bulk.  Bake in moderate oven 375◦ F. about 50 minutes.   I prefer 400◦ F. for 30 minutes.  Yield: 4 large loaves

Remove bread from oven and take out of bread pan and place on cake rack to cool.  To reduce crumbs the top crust can be brushed with shortening.  Store in plastic bags.  May be frozen.