Torrey's Easy Wheat Bread

It's always a hit and miss when experimenting making my own recipe. I'm so glad this one turned out perfect on the first try! It's made just the way I like it and it's so soft and tasty. Definitely a keeper and one I will make again and again!

INGREDIENTS:

• 2 1/4 c. White bread flour
• 2 c. Whole wheat flour
• 1/4 c. Vital Wheat Gluten flour
• 2 T. Active Dry Yeast
  
• 1 T. Sugar
• 1 T. Powdered Milk
  
• 1/2 T. Salt
• 1/4 c. Honey
• 1/4 c. Oil
• 2 c. Hot water

DIRECTIONS: (I use my KitchenAid mixer)

1. Pour all dry ingredients into the mixer. Give it a quick stir. Add in the honey and oil.
   
2. Turn on low "stir" speed and gradually add in the hot water until the dough comes together. You may not need the full 2 cups. The dough will pull away from the bowl and be sticky to the touch, but not sticking all over your fingers. So just add the water in slowly. If it gets too sticky then add in more bread flour.
3. Once you get the right consistency keep it in the mixer with the dough hook and leave on speed 2. Knead in the mixer for 6 minutes.
   
4. Spray the counter with oil. Plop the ball of dough on the oil and cover with towel. Rise for around a 1/2 hour.
5. Roll the ball dough back down and cut with knife to divide into 2 loaves. Place the shaped dough into 2 greased loaf pans. Rise again for about another 1/2 hour until loaf is almost double in size.
6. Drizzle 2 T. melted Margarine on top of each loaf and bake @ 375* for 20-25 minutes. Be sure to put the loaf close to the bottom rack because it will rise over the top of the pan. When finished baking you can tip the loaf out of the pan to check if the bottom and sides are done. Leave it out of the pan to cool.
   

It's an easy one! Promise!!! :)

AND it stays fresh & soft all week! :) :)