better homes — whole wheat bread

i made this bread today because we were out of bread (again). it turned out pretty well (not as good as last time). i think i may have jumped the gun and didn't let it rise quite enough (i didn't fully read the instructions this time). sam, however, seems to be happy enough to eat a few slices of this slightly less-than-perfect loaf.

whole wheat bread (from the better homes cook book, handed down from auntie)—makes two loaves

• 1 package active dry yeast
• 1/4 cup warm water
• 1 1/2 cups hot water
• 1/3 cup brown sugar
• 2 teaspoons salt
• 3 tablespoons shortning (i used a combination of smart balance and olive oil)
• 2 cups whole wheat flour
• 3 to 3 1/4 cups sifted all-purpose flour

1. soften active dry yeast in 1/4 cup warm water. combine hot water, sugar, salt, and shortening; cool to lukewarm
2. stir in whole wheat flour and 1 cup of the white flour; beat well
3. stir in softened yeast and add enough of the rest of the white flour to make a moderately stiff dough. knead until soft and satiny (about 10–12 minutes)
4. shape into a ball and put in lightly greased bowl, turning once to grease surface
5. cover and let rise in warm place till double (about 90 minutes)
6. punch down, cut in two portions and shape each into a smooth ball. cover and let rest 10 minutes
7. shape in loaves and place in greased loaf pans. let rise about 75 minutes, until double
8. bake in moderate oven (375 degrees) about 45 minutes. cover loosely with foil for last 20 minutes if loaves brown too quickly.
9. brush with butter after removing from pans
10. enjoy!