Wheat Bread

Sorry I have been so absent - my nephew was baptized just over a week ago and my brother was married on Saturday. We have been busy with wedding plans, shopping (ugh), sickness, and running around. Plus, I haven't been near a computer either. I am staying with my in-laws and they have to take their laptops to work. Guess I should have been one of those ahead-of-the-game-bloggers and done posts before I left. But alas, I did not.

So I am loving our new apartment - for the first time we live in a place where I can host a party. I love to have people over. I always have. When I was 12 I used to have monthly parties with the girls in my church class. I love being the host.
So last week I had some of our new Nebraska friends over for a playgroup. I told them I was going to make a treat. Well, I decided I wanted to make something I could eat (I am not having desserts) so I made bread. This is a recipe of my mom's. She used to make bread a few times a week. Can you believe it? What a woman!
This was actually my first bread success (I have lots better success with rolls). Try it out. It was easier than I thought it would be!

Mom's 50/50 Bread
2 c warm tap water
1/3 c sugar
2 Tbsp yeast2 tsp salt
3 Tbsp butter, melted
1 egg
2 1/2 c wheat flour
2 1/2 c white flour

In a mixing bowl combine water, sugar, and yeast. Let sit until yeast has bloomed (looks bubbly and yeast has grown a little). Add in salt, butter, egg, and wheat flour. Knead with bread hook. Slowly add white flour (about 1/4 - 1/2 cup at a time) until dough has pulled away from sides of the bowl. Knead for 8 minutes (this is where you give your mixer a kiss). Let rise until doubled (about 1 hour). Punch down and form into two loaves. Let rise until doubled, again. Bake at 375 for 30-35 minutes.

Tips:

Serve warm with butter and honey (or homemade freezer jam).
If you want more or less wheat, just use about 5 cups total flour, whether all wheat, or all white. (I actually did 3 c wheat and 2 c white).