Dawn was looking for a whole wheat sandwich bread, slightly sweet, that her
white-bread-loving family will eat. Hope this one fills the bill. I can
vouch for it, having made it several times. The recipe first appeared in
the April 1988 issue of _Country Living_ magazine, in an article by Rebecca
Christian titled "A Boxful of Memories."
Ruthie's Perfect Wheat Bread
1 package active dry yeast
1 3/4 cups warm water
1/4 cup firmly packed light brown sugar
3 tablespoons vegetable oil
1 teaspoon salt
3 to 3 1/4 cups all-purpose flour
2 cups whole-wheat flour
In a large bowl, combine yeast, sugar, salt, whole-wheat flour, and 1 cup
of the all-purpose flour. Stir well. Pour in the warm water and oil and
stir well, about 100 strong strokes. Stir in some of the remaining flour
till dough leaves the sides of the bowl. Turn out on a floured board and
knead, one push at a time, about 10 minutes. Butter the surface of the
dough and return it to the bowl. Let rise till double. Punch dough down,
let it rest 10 minutes, turn it out onto a lightly floured board, and cut
it in half. Shape each half into a loaf; place each loaf in a greased 8
1/2 x 4 1/2-inch bread pan. Let rise till double. Bake at 375 F for 25
minutes, then check. If bread is browning too fast, cover loosely with
aluminum foil. Bake 20 more minutes. Turn out on rack to cool.
[My note: My old oven baked hot, so I adjusted accordingly. You may need
to, too. Also, I copied this recipe onto a notecard and threw away the
original article, so this recipe's wording is not exactly as published in
the magazine.]