In a large mixing bowl add milk, water, yeast and honey. Mix lightly and let sit for 10 minutes until bubbly.
1 Cup Milk, 1 Cup warm water, 4 ½ teaspoon active dry yeast, 2 Tablespoons honey
Add salt, butter and white wheat flour. Mix
1 ½ teaspoons salt, 2 Tablespoons butter, 1 Cup white wheat flour
While mixer is on low speed, slowly add 1 cup of all purpose flour at a time.
3 - 3 ½ Cups Unbleached all purpose flour
You might not need all the flour. You want dough to form a slight ball, and just be slightly sticky.
Knead for 5-8 minutes.
Place dough in a large, greased bowl and cover with greased plastic wrap. Let dough double in size.
Punch down lightly. Divide into 2 equal sections. Form loaves and place in a greased bread pan.
Cover and let rise for 30-45 minutes.
Bake at 450 degrees for 10 minutes. Lower temperature to 350 degrees and bake for 30 additional minutes.
Remove from oven. Let loaves cool for a couple of minutes and then remove from pans. Let loaves cool on baking rack until completely cooled.
Notes
I use active dry yeast in this recipe and I buy my yeast in bulk. You could also buy yeast in packets. Each packet contains 2 ¼ teaspoons of yeast. You will need two packets of yeast for this recipe.
Add flour gradually, mixing between each addition.
You might not use all the flour called for in the recipe. The amount will vary depending on the humidity, variances in measuring and how compacted your flour is.
Continue adding flour until the dough begins to pull away from the sides of the mixing bowl.
You can always add a bit more flour if you find the dough becomes too sticky while kneading.
Rising times depend on the temperature of your kitchen.
Make certain your oven is preheated before adding loaves to oven.
Remove bread from bread pan a few minutes when it's done baking.