1 c. milk
3/4 c. shortening
1/2 c. honey
2 tsp. salt
3/4 c. warm water
2 pkg. active dry yeast
3 eggs, slightly beaten
4 1/2 c. unsifted all-purpose flour
1 1/2 c. whole wheat flour
1 tsp. soft butter

In small saucepan, heat milk until bubbles form around edge of pan; remove from heat. Add shortening, honey, and salt, stirring until shortening is melted. Let cool to lukewarm or tepid. Sprinkle yeast over warm water in large bowl; stir until yeast dissolves. Stir in milk mixture and eggs.

Combine all-purpose and whole wheat flours. Add 2/3 flour mixture to yeast mixture; with electric mixer at low speed, beat until blended. Then beat at medium speed until smooth, about 2 minutes. With wooden spoon, gradually beat in remaining flour mixture. Mix with hand, squeezing dough between fingers 20-30 times, to develop gluten. Cover bowl with waxed paper and towel. Let rise in warm place until batter is above rim of bowl, 1 hour.

Punch down dough; beat with spoon until smooth, 30 seconds. Lightly grease 3-quart or heat-proof bowl. Turn dough into casserole; pat evenly. Cover and let rise until dough doubles in bulk, 40-50 minutes. Preheat oven to 375 degrees.

With sharp knife, cut a 4-inch cross about 1/2 inch deep in top of dough. Bake 45-50 minutes or until bread is browned. Bread should sound hollow when rapped with knuckle. Remove to wire rack. Rub butter over top. Serve warm, cut in wedges. Makes 1 loaf. Great served with homemade soups!