94th Aero Squadron Farmhouse Bread

Stir yeast into warm water; let stand until foamy, about 5 minutes.

In large bowl of an electric mixer fitted with dough hook, combine yeast mixture and 2 1/2 cups flour. Mix at low speed about 2 minutes. Increase speed to medium; beat about 4 minutes.

Reduce speed to low and beat in cracked wheat, salt, granulated sugar and brown sugar; mix about 3 minutes. Add eggs and oil. Gradually add enough of the remaining flour to make a soft dough; machine-knead about 5 minutes.

Use part of remaining flour to generously coat a bread board; turn dough out onto flour. Knead until dough resists pressure.

(At this point the dough may be tightly covered and refrigerated for future use. Remove from refrigerator, then proceed as directed.)

Divide dough into 16 equal pieces, about 4 ounces each. Shape into round balls; arrange on parchment-lined baking pans, allowing at least 2 inches between balls. Cover dough and pans completely with domed lids and allow to rise in a warm, moist place until doubled, about 1 hour. (Do not overproof.)

Preheat oven to 375 degrees F. Bake until golden brown, about 20 minutes.