What is the Best recipe for making bread?

The recipe on the Hodgson Mills 50/50 Wheat and White bread is the best!

Hodgson Bread Recipe
2 pkg (5/16 oz each) Hodgson Mill Active Dry Yeast
1/2 c. warm water, 115 degrees
2-1/2 c lukewarm water, 105 degrees
1/2 c. sugar
1-1/2 tsp. salt
1/4 c. butter
8 c. Hodgson Mill 50/50 Flour
1 egg
Shortening

Add yeast to 1/2 c. warm water and let stand for 10 min.

Combine lukewarm water, sugar, salt and butter. Add 2 cups 50/50 flour and mix well. (A mixer helps.) Add egg and softened yeast to this mixture. Add remaining 50/50 flour to make a soft dough. Turn onto lightly floured surface and knead dough until smooth and satiny, 10 minutes by hand or 4 min. in a mixer or food processor with a dough hook.

Grease a large bowl with shortening. Put dough in bowl and turn to coat thoroughly. Cover with a damp towel and allow to rise in a warm, draft-free place until doubled--about 1 hour.

Punch the dough down and knead lightly. Turn dough onto a lightly floured surface. Divide into 3 equal portions and let rest 10 min. Grease three 9x5x3 inch loaf pans with shortening. Shape dough into loaves and put into the pan, seam-side down. Cover with a damp cloth and allow to rise in a warm, draft-free place until dough rises just above top of pans, about 1 hour.

Preheat oven to 375 degrees. Bake for 35-40 minutes or until golden brown. Remove bread from pans immediately and let cool on a baking rack.

Notes from the scribe: I use olive oil to coat the bowl and grease the pans instead of shortening. I changed the recipe to use butter rather than margarine. I made rolls from half the dough and 1 loaf of bread from the other half. (Might be small loaves if you make 3 from this recipe.) You can tell when bread has risen enough by pressing your finger into the dough--when a dent remains and it doesn't bounce back, it's risen. I coat the top of the loaf with butter when it comes out of the oven. I also let it rest in the pan 5 minutes before removing, otherwise loaves seems to compress too easily. Hodgson puts 1/3 more yeast in their packets than other brands, so if you don't use Hodgson, mind the ounces noted in the recipe and substitute with enough ounces of other yeast. Also, this Hodgson flour has wheat gluten added which makes bread texture extra wonderful. Buy some to add separately for best results if you use a different brand of flour.

You will love this bread!