Wheat Bread (lower sugar)

2 tablespoons white sugar

1 tablespoon active dry yeast

¾ cup warm water

¼ cup milk

1 tablespoon vegetable oil

200 g.  wheat flour

190 g.  cups all-purpose flour

1 teaspoon salt

1 egg, beaten

In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

In a stand mixer fitted with a dough hook, combine all of the ingredients except the egg and knead until smooth and elastic, about 5 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Grease one bread pan. Deflate the dough and turn it out onto a lightly floured surface. Place the loaf into the pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Brush the risen loaf with beaten egg. Bake at 400 degrees F (200 degrees C) for 25-30 minutes, or until the bottom of the loaf sounds hollow when tapped.