Whole Wheat Bread

It took me a while to find a recipe that worked for one loaf of whole wheat bread. Most of the recipes that I found that I liked, made two loafs and didn't turn out right if I cut the recipes in half. I really like the Egg Rich Bread recipe from the Betty Crocker Cookbook, so I changed it around a little bit and came up with this.

Ingredients:

• 1 1/2 cup whole wheat flour
• 2 tablespoons sugar
• 1/2 tablespoon salt
• 2 1/4 teaspoons yeast
• 1 cup HOT water
• 2 tablespoons applesauce
• 1 egg
• 1 1/2 cup all purpose flour

1. In mixer, mixer 1 1/2 cup flour, sugar, salt, and yeast with flat beater attachment.
2. Add hot water, oil, and egg and mix until smooth.
3. Add 1/2 cup all purpose flour and continue mixing until smooth.
4. Change to dough hook attachment and add the rest of the all purpose flour 1/2 cup at a time.
5. Kneed dough on speed 2 for about 3 minutes.
6. Place dough ball in a greased (I normally use coconut oil, but shortening works too) covered bowl  in a warm place for about an hour until doubled in size. 
7. Roll out dough (I really use my hands) to a roughly an 8x10 rectangle.
8. Roll dough to form loaf.
9. Place loaf in a greased bread pan (I normally cover my loaf in coconut oil as well). 
10. Cover and let rise for about an hour.
11. Bake at 375* for 35 minutes. Remove from pan to cool once out of the oven.

After kneeding

Formed loaf ready for second rise