Light Wheat Bread

4 to 5 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1 tablespoon salt
2 packages (1/4 ounce each) active dry yeast
1-3/4 cups water
1 tablespoon butter or margarine

In a mixing bowl, combine 2-1/2 cups all-purpose flour, whole wheat flour, sugar, salt and yeast. In a saucepan, heat water and butter to 120°-130°. Add to the dry ingredients; beat until smooth.

Stir in enough remaining all-purpose flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 20 minutes.

Divide dough in half; shape into loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and refrigerate for up to 12 hours.

Remove from the refrigerator; let stand in a warm place for 30 minutes. Bake at 400° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 2 loaves.

Note: To bake without refrigeration, cover dough and let rise in a warm place until doubled, about 1 hour. Bake as directed.