Dissolve the yeast and the sugar in 1/2 cup warm water.

Combine the warm milk, 1/4 cup warm water, melted butter, honey, salt and wheat flour.

Add the yeast mixture to the flour mixture.

Add bread flour 1/2 cup at a time until a smooth dough forms.

Turn dough out on a floured surface. Knead for@ 10 minutes.

Place dough ball in a well buttered bowl. Roll dough around bowl to coat. Use brush to spread butter evenly. Cover with damp towel. Let rest until dough has doubled in size, @ 30-45 minutes in warm space.

Punch down to get air out, then divide dough in half.

Roll out each half, with the short side being no wider than your bread pans. I use 9 x 5 pans. Pound out any air bubbles while rolling. Roll to form a loaf, starting from the short side. Pinch seems to close.

Place in buttered, 9 x 5 pans. Butter tops of loaves. Cover and let rest until@ doubled in size, @ 30 minutes.

Preheat oven to 375°.

Bake at 375° @ 25-30 minutes. Place dish of ice on bottom rack of oven to gradually release moisture while baking. Loaves should be golden brown, with an internal temp of 195°-205°. A toothpick should come out clean.

Remove loaves from pans and cool on racks. Butter tops during cool down.