Mom's Famous Wheat Bread

MOM'S FAMOUS WHEAT BREAD
(It's famous because I think my mom has given some to everyone in my home town.)

2 Tbsp. Dry Active Yeast (not rapid rise)
½ c. warm water
1 tsp. Sugar
Combine above ingredients in bowl.

In Bosche mixer add:

5 c. hot tap water
7 c. wheat flour (heaping)
Mix until blended on M or pulse.

Add:
2 Tbsp. Salt
2/3 c. oil (veg. Or canola)
2/3 c. honey
2 c. wheat flour
Mix by pulsing again

Add: Prepared Yeast in your bowl (from above)
1 c. white flour (or wheat)
Mix by pulsing again.

Turn mixer on to level #1 with lid on for a minute. Slowly add flour ½ cup at a time until dough pulls away from side of the bowl. Flour amount will vary due to moisture and protein content of the wheat. Then, let mixer knead dough for 5 minutes on level#1 and 5 minutes on level #3. Prepare pans by greasing them (I use Crisco) and heat in oven for a few minutes to warm up pans. When dough is finished, mold into four equal loaves. Place in pans and cover with a towel until dough mounds nicely above pans. Put all pans in preheated 350* oven. Bake for 20 minutes or until golden brown. (Sometimes it takes some experimenting with ovens and times.) Spread butter on top immediately after taking bread out of oven. Take out of pans and place on a cooling rack. This bread freezes very well.

Courtesy of Karen Baxter