• 1 cup milk
• 3 Tbsp butter or margarine
• 2 pkg (1/4 oz each) active dry yeast
• 1 cup warm water (105° to 115°F)
• 4 3/4 - 5 3/4 cups all-purpose flour
• 2 cups whole wheat flour
• 1/3 cup honey
• 2 eggs
• 1 Tbsp salt
• 1 tsp sugar
• butter or margarine, softened

1. In 1 quart saucepan combine milk and butter. Cook over medium heat until butter is melted.
2. Cool to lukewarm (105° to 115°F).
3. In a large mixer bowl dissolve yeast in warm water. Add milk mixture, 2 cups flour, then the rest of the ingredients except the softened butter.
4. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Add enough remaining flour to make dough easy to handle.
5. Turn dough onto lightly floured surface and knead until smooth and elastic (about 10 minutes).
6. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size (about 1.5 hours). Dough is ready if indentation remains when touched.
7. Punch down dough; divide in half. Shape each half into loaf and place in a greased 9 x 5" loaf pan. Cover; let rise until double in size (about 1.5 hours).
8. Heat oven to 350°F.
9. Bake loaves for 25 to 35 minutes or until loaves sound hollow when tapped. Remove from pans immediately. If desired, brush tops of loaves with butter.

These make lovely rolls as well. You don't cook rolls for as long (but I don't remember exactly sorry!)

(LadyBob)