Honey Whole Wheat Bread

In a large bowl, combine 1 cup white flour, whole wheat flour, yeast and salt; mix well. In saucepan, heat milk, water, honey and oil until warm; add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, or with a dough hook in a mixer, gradually stir in remaining white flour to make a firm dough. Kned until smooth and elastic, approximately 5 minutes. Place in greased bowl, turning over to grease top. Cover; let rise in warm place until light and doubled in bulk, approximately 1 hour.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll each half into a 14x17 rectangle. Starting with shorter side, roll up tightly pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 9x5 loaf pans. Cover and let rise in warm place until light and doubled - approximately 30 minutes. Preheat oven to 375 degrees and bake for 35 - 40 minutes or until golden brown. Remove from pans and cool. To freeze, wrap in one layer of aluminum foil & seal in large Ziploc freezer-quality bag.