2 pkg. active dry yeast
2 c. whole wheat flour
5 1/2-6 c. unbleached white flour (or 2 c. whole wheat flour & 3 1/2-4 c. white)
3/4 c. milk
1/2 c. sugar
1/2 c. butter
1 c. ripe, mashed bananas
2 eggs
1/2 c. wheat germ, optional

In large mixer bowl combine 2 cups of white flour and the yeast. In saucepan heat milk, sugar, butter and 1 teaspoon salt until warm (115-120 degrees), stirring to melt butter. Add to dry mixture in mixer bowl; add banana, 1 egg and 1 egg yolk (reserve 1 egg white).

Beat with mixer at low speed 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. Turn out on floured surface; knead until smooth (5-8 minutes).

Place in greased bowl. Turn once. Cover; let rise until double (about 1 hour). This can be done in an oven that is slightly warmed and turned off. Punch down. Divide in half. Cover; let rest 10 minutes.

Place in 2 greased loaf pans. (Optional: Brush tops with egg white which has been combined with 1 teaspoon water). Let rise until double (30-45 minutes). Bake at 400 degrees for 30 minutes. Freezes well. Delicious toasted.