Basic White Bread Not Really

At my preschool we make challah with the kids every Friday for Shabbat. It's really awesome—we make a big batch of dough, and each kid gets to make their own tiny loaf that we bake in a toaster oven in the classroom. But this year we have one child who's allergic to eggs. But we still want him to be able to shape the dough and make his own little loaf, so I decided to make him some egg-free challah (ie, white bread), which we could freeze in tiny-loaf-sized balls and bring out each week for him to use.

Then I got fancy, I guess, because I thought, well, I'll make a big batch of dough, and some will be for us at home, and some I'll take to school. And I thought I'd throw together the basic white bread, and just do it casually, because I'm an old hand at this now, right? Except apparently not an old hand enough to make sure we have flour before I put the yeast to proof. No all-purpose flour. But we have whole-wheat and bread flour! So what the hell, I'll do maybe 2 cups of whole-wheat and 3 cups of bread and we'll see what happens.

What happens is dough that's very shaggy and tough to knead and slow to rise.

 But it smoothed out eventually, and made a dense, very flavorful loaf. Excellent slathered with butter. Ate it for a few days with butter and radishes.

I don't think I'll try to improvise whole-wheat bread again, but it was a tasty experiment. I'll let you know how the child-in-question likes it.