This recipe is for a fluffy, savory half white half wheat bread. My boyfriend says it makes the best toast ever. Which it does. :)
Combine in medium saucepan and heat until warm to the touch (105° to 115°F):
-1 cup milk
-1 tablespoon salt
-2 tablespoons sugar
-2 tablespoons butter
Remove from heat and add:
-1 cup water
Combine in a large bowl and let stand until completely dissolved (approximately five minutes):
-¼ cup warm (NOT HOT) water (105° to 115°F)
-1 package (2¼ teaspoons) active dry yeast
Have ready, mixed thoroughly in a separate bowl:
-3 cups unbleached all-purpose flour
-3 cups whole wheat flour
Add the lukewarm milk mixture to the dissolved yeast.
Stir in 3 cups of the flour and beat for 1 minute.
Stir in 2 more cups of the flour.
Spread the remaining flour onto a clean board or countertop, place dough on top, and
knead until all or most of the flour is incorporated. It is perfectly fine if some of the flour is unused, as long as the texture of the dough is smooth, elastic, and no longer sticks to your hands. This may take up to fifteen minutes.
Place the dough in a greased bowl, flip over once, and cover with a clean cloth. Place bowl in a warm place and let rise for at least one hour, or until the dough is doubled in bulk.
Punch down the dough until it has resumed its original size, and, if time permits, allow to rise once more as before.
Punch down the dough once more and divide it in half. Shape dough into two loaves and place in greased (approximately) 5x9-inch loaf pans.
Cover with a cloth and allow to rise again until doubled in size and fill the pans.
Preheat oven to 350°F and bake for 30 minutes.
Remove bread from pans immediately after baking and cool on a rack or cloth. Test for doneness by tapping the sides and bottom: does it sound hollow?
If you prefer crispy crust, wait until completely cooled to store; if you prefer soft, wrap in foil or put in a plastic bag while still warm, but not hot.
Enjoy!

Hot, Steamy, Loaf on Loaf Action!