12 oz. bread flour (about 3 sifted c.)
12 oz. unbleached all-purpose flour
1 c. whole wheat flour
1 handful toasted wheat germ
1/4 scant tsp. powdered ginger

2 c. wary warm liquid (water & milk mixed half & half, or all milk)
3 tbsp. honey
2 tsp. salt
2 tbsp. butter

1 pkg. active dry yeast (1 tbsp.)
1/2 c. lukewarm water

Combine milk mixture, honey, salt, and butter. Cool to lukewarm. Dissolve yeast in 1/2 cup lukewarm water. Mix dry ingredients together well with fork or wire whisk. Add yeast and 4 cups flour to milk mixture and beat with electric mixer at medium speed until smooth, about 2 minutes. (Can also beat with spoon.) Cover and let rise 45 minutes.

Stir in 2 cups flour to make soft dough. Turn out on floured surface, using remaining 1 cup flour as needed to keep dough from sticking. Knead until smooth and satiny, about 15 minutes (7 minutes if using electric mixer with dough hook).

Place dough in greased bowl; turn over to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours.

Punch down and turn out onto floured surface. Divide dough in half. Shape each half into a loaf and place in 2 greased 9 x 5 inch loaf pans. Let rise again until doubled, about 45 minutes.

Bake in 425 degree oven for 15 minutes, turn temperature down to 350 degrees, and bake 30 minutes more or until loaves sound hollow when tapped. Remove form pans and cool on racks. For a softer crust, lightly brush tops with butter as soon as loaves are out of the oven. Makes 2. Excellent for sandwiches and toast.

If flour is not weighed, sift BEFORE measuring.