2 c. flour, plain
2 pkgs. active dry yeast
1/4 c. honey or brown sugar
1 tbsp. salt
3 tbsp. softened butter or 1/4 c. oil
2 1/2 c. hot tap water
1 1/2 c. plain flour
2 1/2 c. whole wheat flour

Combine 2 cups flour, yeast, honey and salt. Add shortening and hot water. Beat with electric mixer 2 minutes. Stir in just enough plain flour to make a soft dough which leaves sides of bowl.

Turn out onto floured board. Knead 3-5 minutes or until dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rest 15-20 minutes on board. Punch down.

Divide dough into 2 or 3 sections (depending on the size of the pan). Roll out on floured board and roll up as a jelly roll. Place in a well-greased bread pan. Brush lightly with oil. Cover with plastic wrap and place in refrigerator for at least 2 hours or up to 24 hours.

Remove from refrigerator 10 minutes before baking while oven is heating (350-400 degrees). Bake 30-40 minutes until well browned. Remove from pan and place on cake rack. Brush with butter. Cool on rack.

At the time you stir in wheat flour, you may add 1/2-1 cup oatmeal, 1/4-1/2 cup wheat germ, and 1 tablespoon sesame seeds.