Honey-Wheat Bread

In a large bowl, combine 3 cups bread flour, whole wheat flour, yeast, and salt. In a small saucepan, combine 2 cups water, butter, and honey; heat over medium heat on stovetop to 120°F to 130°F. Make a well in the center of dry ingredients; add water mixture. Add egg, beating at low speed with an electric mixer for 2 minutes. Beat in enough remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface and knead for 6 to 8 minutes, or until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85°F), free from drafts, for 1 hour, or until doubled in size. Lightly grease 2 (9-x5-inch) loaf pans; set aside.

Punch dough down and divide in half. Shape dough into 2 (10-inch) loaves. Place loaves in pans. Cover and let rise in a warm place (85F), free from drafts, for 1 hour, or until doubled in size.

Preheat oven to 350°F. In a small bowl, whisk together egg white and 2 tablespoons water. Lightly brush loaves with egg-white mixture. Bake for 25 minutes. Let cool in pans for 10 minutes. Remove from pans and place on wire racks. Let cool for 30 minutes before slicing.