HONEY WHOLE WHEAT CASSEROLE BREAD

1 cup milk
3/4 cup shortening
1/2 cup honey
2 tsp salt
3/4 cup warm water (105-115 degrees F)
2 pkg Active Dry Yeast
3 eggs, slightly beaten
4 cups bread flour
2 cups whole wheat flour
1 tsp butter (for top)

In small saucepan, heat milk until bubbles form around edge of pan, remove from heat.

Add the shortening, honey, and salt, stirring until shortening is melted.

If possible, check temperature of water with thermometer. Sprinkle yeast over water in a large bowl, stir until yeast is dissolved.

Stir in milk mixture and the eggs.

Combine bread flour with whole wheat. Add four cups flour mixture to yeast mixture. With electric mixer at low speed, beat until smooth (about 2 minutes).

With wooden spoon, gradually beat in remaining flour mixture. Then beat, stretching dough 20 -30 times.

Cover with towel and let rise in warm, draft free place, until double in bulk (about 1 hour).

Lightly grease a 2 1/2 to 3 quart casserole dish and lid. Punch down dough, and beat with spoon until smooth (30 seconds). Turn into casserole dish, cover. Let the dough rise a second time until doubled in bulk (20-30 minutes). (HINT: The dough rises extremely fast and will continue to rise in oven, so don't let it fill the casserole before baking).

Preheat oven to 375 degrees F.

With a sharp knife, cut a 4-inches cross, 1/2-inch deep across top of dough.

Bake 45-50 minutes, or until bread is nicely browned and sounds hollow when rapped with knuckle.

Remove to wire rack. Rub butter over top of bread and serve warm.

NOTE: Try different shapes and sizes of casserole dishes for an incredible visual treat.