Wheat Bread

Wheat Bread (Home-Style Yeast Bread)

From Tracey Walter 

This is a very tasty bread recipe. It's not dry like many homemade breads turn out. It lasts a few days and still tastes good. I love eating it fresh and hot but it makes great toast and sandwiches as well. 

• 3 packages (1/4 ounce each) active dry yeast (6 ¾ tsp)
• 2 cups warm water (110° to 115°)
• 1 cup sugar
• 1/2 cup butter, melted
• 1-1/2 teaspoons salt
• 2 eggs
• 2 Cups Wheat Flour
• 5 ½-6 cups bread flour

Directions

• In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; turn onto a floured surface. Divide into thirds. Shape into loaves and place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
• Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).