Perfect Wheat Bread

2 1/2 c warm water
2 T active dry yeast
2/3 c sugar
2 3/4 c whole wheat flour
2 3/4 c white flour
1 tsp salt
1/4 c nonfat instant dry milk
2 T oil
2 T vinegar
1/2 c potato flakes

Mix yeast and warm water and let sit. Add to mixer with sugar. Add whole wheat flour and then the white flour. Add remaining ingredients in order. I usually have to add a small amount more flour to get the consistency that I want. Dough should not stick to the sides of the bowl but should still be quite tacky to the touch. Knead about 12minutes (6 minutes if using a Bosch Mixer).

Cover and let rise until double (approx 1 hour)*. Punch down and place in bread pans. Cover and let rise until double again (approx 30 minutes). Bake in the oven at 375 for about 20 minutes. Makes 2 large loaves.

*When using a wonder oven:

Follow recipe above letting rise until double in the bowl. Then punch it down and put equal amounts of dough into 3 greased cans (like large V-8 cans). Place cans in the smallest pot they will fit in with a lid on securely, and fill pot halfway with warm water. Let dough rise in cans (with lid on the pot) until almost to the tops of the cans. It doesn't take very long so watch carefully.

Remove cans and cover with tinfoil. Use a rubber band or tape to secure to can. Return cans to pot with water and cover with lid. Put pot on the stove and bring water to a boil. Boil for 10 minutes. Immediately place entire pot in wonder oven. DO NOT REMOVE THE LID FROM THE POT! Cover pot with wonder oven lid and close Rubbermaid lid. Leave undisturbed 2-3 hours (can be left in there as long as you want unattended so feel free to run errands while your bread is baking!). Remove pot from wonder oven. Be careful, it will be hot. When cool, slide bread out of cans and slice. Perfect, round, crustless bread.