Sometimes my kids resist wheat bread. I thought I'd try a compromise. They loved the fun factor, and it's encourages more whole grains. Cool all around!
I made two batches of the bread recipe below. One using all whole wheat flour (I prefer white wheat flour), and one batch using white flour. Then I took enough dough for 1/2 a loaf of white dough and rolled it into a rectange. Next I took enough dough for 1/2 a loaf of wheat dough and rolled it into a rectangle. I placed the wheat rectange on top of the white rectangle and pushed it together a bit with the rolling pin. Next I rolled dough up starting with the short end, and tucked in the ends. Then I just baked it as usual.Renee's Bread
1 cup milk (warm)
1 1/2 tbsp. butter (softened)
1 tsp. salt
1 egg (lightly beaten)
3 cups flour
1 1/2 tbsp. sugar
1 3/4 tsp. yeast
Place all ingredients in a large bowl in the order listed. Stir in bowl until all ingredients are well mixed. Kneed by hand on a floured surface for 10 minutes. Place dough in a greased bowl. Cover. Allow to rise in a warm place until double in size (approx. 1 hour). Shape into a loaf. Place in a greased bread pan. Cover. Allow dough to rise until double in size (approx. 30 minutes). Bake at 375 for 25 minutes. Remove from pan immediately and cool on a wire rack.