1 c. milk
3/4 c. shortening
1/2 c. honey
2 tsp. salt
3/4 c. warm water (105 to 115 degrees)
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. If possible, check temperature of warm water with thermometer.

Sprinkle yeast over warm water in large bowl; stir until yeast is dissolved. Stir in milk mixture and the eggs. Combine all-purpose and whole-wheat flours. Add 2/3 of flour mixture to yeast mixture, then, 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 to 30 times, to develop gluten. Cover the bowl with waxed paper and towel.

Let rise in warm place (85 degrees), free from drafts, until batter is above rim of bowl - 1 hour. Punch down dough; beat with spoon until smooth - about 30 seconds. Lightly grease a 3-quart casserole or heat-proof bowl. Turn dough into casserole; pat evenly.

Cover and let rise until double in bulk - 40 to 50 minutes. Dough should rise slightly above casserole. Preheat oven to 375 degrees. With a sharp knife, cut a 4-inch cross about 1/2 inch deep in top of dough. Bake 45 to 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.

TO FREEZE: Cool; wrap in foil; freeze. TO SERVE: Thaw at room temperature several hours. Reheat, at 325 degrees, 1/2 hour.