Homemade Wheat Bread Recipe 1

This is one of two wheat recipes I use on a regular basis for our weekly bread. It's actually a half white, half wheat bread loaf. I prefer the flavor and texture of the half and half recipes better than full whole wheat.

In a large bowl combine:

1 pkg. yeast
2 Cups warm water (100-110 degrees)
2 Tbsp sugar
2 tsp salt
Let proof, then add 3 cups of white bread flour.
Beat with wooden spoon until smooth.

In a small bowl combine:
1/2 Cup warm water
1/2 Cup packed brown sugar
1/3 Cup shortening (room temp)
Add to bread batter and stir, then mix in 3 Cups wheat flour.

Dump dough out onto a well floured surface, knead until smooth and elastic, adding flour as needed.
Place dough in a large bowl, cover and let rise until doubled (1-2 hours depending on room temperature)
Punch down dough, knead. Then again cover and let rise until doubled.
Punch down dough, cut in half and form into 2 loaves. Place loaves in well greased bread pans. Cover and let rise until the dome of the bread is at least level with the top edge of the bread pan.
Bake at 375 degrees for 45-50 minutes. Cover loosely with foil mid-way through baking if the tops get too brown.