Light Wheat Bread

1. 1

   In a large bowl, combine 2-1/2 cups all-purpose flour, whole wheat flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120u00b0-130u00b0. Add to the dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough.

2. 2

   Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 20 minutes.

3. 3

   Divide dough in half; shape into loaves. Place in two greased 8x4-in. loaf pans. Cover and refrigerate for up to 12 hours.

4. 4

   Remove from the refrigerator; let stand in a warm place for 30 minutes.

5. 5

   Bake at 400u00b0 for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

No additional tips available.