Grandma LeGrande's Bread

Grandma LeGrande's Bread

3 cups water

2/3 to 1 cup instant dry milk

1 package dry yeast

2 cups white flour, plus more as needed

1 cup whole wheat flour

2 tbsp shortening

Combine 2 cups water, yeast, salt and sugar.  Mix well.  When a head has formed, add 2 cups white flour and the wheat flour and knead by hand until a batter forms.  Add the shortening after the first tacky dough forms.  Add more flour as necessary to make a well-formed loaf. 

There are no baking instructions with this recipe, and frankly there appears to be too much water for that amount of flour.  I would start with 1 cup of water and add more if necessary.  Grandma made her bread into domed circles about 10 inches round.  She usually topped them with a dusting of corn meal, too.  I would bake them at 350 for about 30 minutes, checking often, and pull them when the top is golden and it's firm to the touch.