61/2 to 7
all puroose white flour
molasses or dark corn syrup
1In a large bowl, dissolve yeast in 1 cup warm water and let stand 5 minutes. Add 1-1/2 cups white flour and beat until smooth.
2Cover loosely with a light towel and let rise in a warm place for 45 minutes.
3Add remaining 2 cups water, molasses or corn syrup, oil salt and graham flour. Beat at medium speed of electric mixer until smooth.
4By hand, gradually stir in additional white flour, enough to make a soft dough, mixing well after each addition so dough is well blended.
5Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top
6Cover with towel and let rise in a warm place until doubled in bulk about 1-1/2 hours. Dived dough in half, shape into loaves and place in greased loaf pans.
7Cover and let rise until doubled in bulk, about 1 hour. Bake at 375 degrees for 50 minutes or until done. Remove from pans and cool on wire rack.