White to Wheat Bread, for introducing whole wheat or just want a good whole wheat recipe

This is a great fine-textured bread that you can start making with all-purpose flour and gradually add more and more whole wheat (freshly ground hard white wheat will give best results) until your kids (or your insides) are enjoying whole wheat bread. It simply makes a little more bread by volume with white flour. I do knead a minute or two longer with all whole wheat.
I always double it and found I got 7 loaves using all white or up to about half wheat.
Now I make 6 loaves almost all whole wheat - I use the smaller loaf pans (8x4) and use a little high-gluten bread flour kneaded in near the end and thus no need for dough enhancers or added gluten. Put it in the freezer as soon as it cools completely for fresh bread all week :)
If your kids are still not sure about whole wheat bread, time it to come out of the oven when they get home from school hungry or toast it with jam-

White-to-Wheat Bread
originally based on "White Bread Plus" from Joy of Cooking

In your mixing bowl:
3 cups flour
1/2 cup sugar
1 Tbsp salt
1 pkg yeast (1 Tbsp)
Start mixer on slow, combine 2 1/2 cups hot water and 1/4 cup canola oil and gradually add to dry ingredients, beat to combine.
Add 1 egg (works fine without it too) and 1 more cup flour, beat three more minutes. Add as much more flour as you can stir in, then knead in rest (up to 3-4 cups additional flour). Knead about 10 minutes. Rise in greased bowl about 1 hour, divide into pieces and shape into balls and rest ten minutes. Shape and put into seasoned or sprayed loaf pans and place in cold (or warmed a little in winter) oven for 30 minutes or until double, turn oven to 325 and bake 35 minutes.