Betty Crocker White bread. But I added the whole wheat flour.
1 packet yeast is about 1 tsp.
Dissolve the yeast in 3/4 cup warm water.
Stir in 2 2/3 cups more warm water and everything except the flour.
Then add the whole wheat flour and 2 cups of white flour.
Keep adding more flour until it is "easy to handle".
Put the dough on a clean surface that has been powdered with flour.
Knead until "smooth and elastic", it should be retaining it's shape.
The less you mix and knead, the moister the bread will be.(But it will also be more crumbly, personally I think moister bread has better flavor as well.)
Put into a greased(Olive oil or butter) bowl, and make sure it gets lightly coated with the grease.
This can be done by putting it in the bowl and then turning it over, or by lightly brushing oil(or melted butter) onto the
dough with a pastry brush.
Let rise about an hour.
Jab the dough with two fingers, if the divot stays, punch down the dough,
mixing in the smaller bubbles and popping the bigger ones.
Cut in half, a butter knife works surprisingly well.
Shape each half into loaves and place each into greased bread pans, grease the loaves(same as above, olive oil or butter and a pastry brush).
Let rise another hour, (err on the sooner side.)
The loaf should end up peaking about 1-2 inches above the pan.
Place in oven with the top of loaf in the middle of the oven.
Bake at 375 for 30-35 minutes, until deep golden brown and hollow sounding when thumped.
One last thing, if you brush the tops of the loaves with butter or oil as soon as they come out, the crust will be much softer.