Christine's Wheat Bread

(credit to Christine)

INGREDIENTS:
2 C warm water (110 degrees)
2/3 C white sugar
1 1/2 T active dry yeast
1/4 C oil
1 1/2 t salt
3 C white whole wheat flour
2-3 C white flour
KitchenAid mixer (or similar--with a dough hook)

DIRECTIONS:
1. Pour warm water into mixer bowl and make sure the temperature is right around 110 or it'll kill the yeast.

2. Dissolve sugar into water. (You can use WAY less sugar if you want but her hubby prefers his bread to be very sweet). Mix in yeast and let proof (aka sit around for 5-10 minutes) till it's a nice foam.

3. Add oil. Mix salt into flour BEFORE adding to yeast/oil mixture.

4. Start mixer on low with dough hook attachment adding flour/salt mixture about a cup at a time. I usually add 5 cups and let it all mix in then see if it needs more flour (you can tell it needs more if the dough is still really sticky).

5. Turn mixer speed up to medium and let dough hook knead the dough for 5 minutes.

6. Sprinkle clean counter with flour and knead dough into ball and separate into two parts.  Spray bread pans with oil then put the flattened dough into the pans. Cover with light towel and let rise for about 75 minutes till the dough is just a bit risen out of the pans.

7. Preheat the oven at 350 (she usually puts the loaves on top of the stove just to let the warmth of the oven help rise a little more). Make sure oven is fully heated before putting the loaves in. Bake for 30 minutes till golden brown on top. Pull out loaves and take them out of pans right away and let cool on towel/cooling rack. After about 10 minutes they're good to go!