Honey Wheat Bread

1 (1/4 oz.) pkg. rapid rise yeast
1 tsp. white sugar
1/2 c. warm water (110°F)
1 (12 oz.) can evaporated milk
1/4 c. water
1/4 c. melted butter
1/4 c. honey
2 tsp. salt
2 c. whole wheat flour
3 c. bread flour
2 tbsp. butter

Dissolve yeast and sugar in warm water.

Combine milk, water, melted butter, honey, salt, and wheat flour in food processor or bowl. Mix in yeast mixture and let rest 15 minutes. Add white flour and process until dough forms a ball. Knead dough by processing an additional 80 seconds, or mix and knead by hand for 10 minutes. Place dough in buttered bowl, and turn to coat. Cover bowl with plastic wrap. Let dough rise 45 minutes, or until almost doubled. Punch down, and divide dough in half. Roll out each half and pound out bubbles. Form into loaves and place in buttered 9- x 5-inch loaf pans. Butter tops of dough and cover loosely with plastic wrap. Let rise in warm area until doubled; second rise should take about 30 minutes.

Place a small pan of water on bottom shelf of oven. Preheat oven to 375°F. Bake 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.