Instructions: FOR ABM: Place wet ingredients in pan first, then add flour and dry ingredients - ending last with yeast. I baked this on light setting and it turned out wonderfully! Definitely a keeper!

TRADITIONAL: Dissolve yeast and 1 tsp sugar in warm water, stirring well; let stand 5 minutes or until bubbly.

Pour scalded milk over butter in a large mixing bowl; stir until butter has melted. Cool to lukewarm. Add remaining sugar, yeast mixture, salt and 4 eggs. Stir well. Gradually add whole wheat flour, beating well. Add enough bread flour to form a stiff dough.

Turn dough out on a floured surface; knead 10 minutes or until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled - 1 hour, 15 minutes.

Punch down,turn out and let rest on lightly floured surface - 5 minutes resting. Divide dough into 3 parts; shape each portion into a round loaf. Place loaves on greased baking sheets sprinkled with cornmeal. Combine egg yolk and whipping cream: mix well and lightly brush over the tops of the loaves. Cover and rise until doubled in bulk - 1 hour.

Bake at 400 degrees for 10 minutes; reduce temperature to 350 degrees and bake an additional 20 minutes or until loaves sound hollow when tapped. Cool on wire racks.

Makes 3 round loaves.

NOTES : This turned out exceptionally good.

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