Light Wheat Bread

I'm on a mission not to buy baked products anymore. Today I tweaked a wheat bread recipe to use what I had on hand and from all appearances it turned out pretty well. I do need to find a taller bread pan to keep the sides uniform. I used a new product called "White Wheat Flour" instead of whole wheat. It's makes for a lighter colored and slightly less heavy bread.

2-1/2 cups unbleached bread flour
1-1/2 cups white wheat flour
1-1/2 teaspoons salt
3 tablespoons powdered milk
1-1/2 teaspoons instant yeast or 1 packet active dry yeast
2 tablespoons butter at room temperature
3 tablespoons honey***
1-1/4 - 1/1/2 cups room temperature water

Place dry ingredients in food processor using dough blade and whir for about 10 seconds. Add butter and honey and pulse 5 times. Add water and whir until dough forms a ball. Add more water a teaspoon at a time if needed.

Lightly flour your counter and knead dough until elastic 5-10 minutes. Place in greased bowl and cover with plastic wrap. Let rise for 1-2 hours or until doubled in volume. Punch down, roll into a ball and form a loaf shape. Place in standard loaf pan. Cover with plastic wrap and let rise until double again.

Bake at 350 in a preheated oven for 30 minutes. Remove from oven and let cool in pan. When cool wrap in plastic. Enjoy!

*** I use a sugar free honey substitute I get at WalMart.