Wheat Bread - Marian Danielson Pearson

3 cups all purpose flour
3 cups wheat flour
1/3 cup miller’s bran
6 T oleo
1 T white sugar
1 envelope dry yeast
4 T brown sugar (or 2 T brown sugar and 2 T molasses)
1 T salt
1 egg, slightly beaten
1 cup milk, scalded
1 cup water, warmer to the touch than lukewarm

In a large bowl, combine scalded milk, oleo, brown sugar and/or molasses, salt. In warm water, add the white sugar and the yeast, stir. Add this mixture to the milk mixture when it has cooled to lukewarm. Add the wheat flour and 1 cup of the all purpose flour. Beat until smooth. Add the beaten egg and the rest of the white flour. Blend until it wants to leave the sides of the bowl. Knead with additional flour until it is smooth and elastic. Place in greased bowl in a warm place for 1 ½ to 2 hours until it has doubled. Be sure bread dough is covered with a towel. Let rise for another 1 ½ to 2 hours. Divide dough into 2 large or 4 small loaves. Shape and let rise in pan for about 1 hour. Bake at 375-400 degrees for about 35 minutes. Be sure that it sounds hollow when tapped on the bottom, as this bread takes a little longer to get done in the center.