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1
warm milk, water, shortening, sugar, and salt together in either a pan on the stove or a food processor in the microwave until it is very warm to the touch, but not hot.
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2
(if you can handle it/touch it without harming yourself, it's about right to hatch yeast).
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3
stir in or process wheat flour and rye flour until well mixed and let stand five minutes to absorb moisture.
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4
(It's very important to allow this to stand for five minutes so that these high-fiber grains absorb as much moisture as they'll need to in order to prevent dry/grainy bread later).
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5
blend in egg.
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6
stir in or process *gently* the yeast and allow it to sit for ten minutes to soften.
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7
Add small batches of white flour and process well until well incorporated until a manageable 'non-clinging' dough is formed.
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8
Do not add until stiff or dry.
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9
Knead gently until semi-smooth and it holds its shape together.
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10
Grease large 2 quart bowl with butter or shortening, press dough down into the greased bowl, then turn right side up and cover with a warm damp towel and let rise 20 minutes.
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11
Knock air out of risen dough and shape into 4 small to medium loaves or two large loaves; grease four medium bread or two large bread pans.
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12
Press loaves down into greased pans, turn right side up, and cover again with warm damp towel.
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13
Let rise until double in bulk.
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14
Bake large loaves or baguettes for 30 minutes at 350 degrees.
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15
Bake medium loaves at 375 degrees for 30 minutes.
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16
Bake bread rolls at 400 degrees for 25-30 minutes.
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17
Bake French rolls at 375 degrees for 30 minutes.
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18
When bread is browned on top and crust is browned, remove from pans, brush immediately with butter, and let cool.
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19
Brush again with butter when cool enough to handle with hands.
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20
(At this point, I usually take all my fresh-washed pans and put them back into the warm oven upside down to dry and prevent damage to my pans).
