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

In a small saucepan heat milk until bubbles for around edge of pan. Remove from heat, add shortening, honey and salt. Stir to combine, cool to lukewarm. Sprinkle yeast over warm water in large bowl. Stir to dissolve yeast. Combine flours. Add two-thirds of flour mixture to yeast mixture. Beat with mixer at low speed until blended and smooth. Gradually stir in remaining flour. Mix dough with hands, squeezing between fingers to develop gluten. Cover bowl. Let rise in warm draft free place until dough rises above rim of bowl, 1 hour.

Punch down dough. Beat with spoon until smooth, about 30 seconds. Lightly grease a 3 quart casserole and turn dough into it. Pat evenly. Cover and let rise until doubled, about 40 to 50 minutes. Preheat oven to 375 degrees. With a sharp knife, cut a 4" cross 1/2" deep into top of dough. Bake 45 to 50 minutes or until browned. Bread should sound hollow when rapped with knuckle. Remove from casserole to wire rack, rub butter over top. Slice in wedges, serve warm.