Half Wheat, Half White Bread

2 Regular Size Loaves:
2 1/4 c. warm water
2 1/2 T. powdered milk
3T + 1 t. sugar
3T + 1 t. oil
2 1/2 c. wheat flour
1T. +1t. wheat gluten (optional)
2 t. SAF instant yeast
2 1/4 t. salt
2 1/2 c. white flour

3 Regular Size Loaves (Kitchen Aid):
3 1/3 c. warm water
1/4 c. powdered milk
1/3 c. sugar
1/3 c. oil
3 3/4 c. wheat flour
2 T. wheat gluten (opt)
1 T. SAF instant yeast
1 T. salt
3 3/4 c. white flour

6 Regular size Loaves: (Bosche)
6 3/4 c. warm water
1/2 c. powdered milk
2/3 c. sugar
2/3 c. oil
7 1/2 c. wheat flour
1/4 c. wheat gluten (optional)
2 T. SAF instant yeast
2 1/4 T. salt
7 1/2 c. white flour

Directions:
1. Beat all ingredients with beaters except the white flour
2. Knead in the white flour for 6-7 minutes
(Add just enough flour until the dough pulls away from the sides of the bowl)
3. Put oil on your hands, counter, and in bread pans.
(I buy my pans at the dollar store- they are 8x4 inches)
4. Divide and shape dough into loaves and place in pans.  Cover with towel.
(I put my pans on the stove because it is a warmer surface than my counters)
5. Rise for about 1 hour. (until 1 inch above pans). (I preheat the oven after 50 min)
6. Bake at 350* for 28-32 min (just until golden brown)
7. Remove from pans with a spatula and cool on racks.
8. Freeze unused loaves and defrost on counter for a couple hours
(or in microwave for a couple minutes)
*I have been experimenting with leaving the oil out for a chewy texture,
it tastes good, but doesn't rise quite as high and I cook it a couple minutes less.