Homemade Wheat Bread

Half-whole-wheat bread

Yield: 1 Loaf
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast (active dry yeast will work also)

Combine first 6 ingredients in a large mixing bowl; stir.

Add flours and yeast and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes. *(I cover with a hot wet towel and put in a draft free area, ex: microwave or oven)

Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly cover with a piece of foil.

Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm. Leftover bread can be stored in an airtight bag or frozen until needed.

*Changes I made
From tammys recipes