It's best to weigh ingredients on a kitchen scale set to grams. But you can use our conversions. Have kids mix the yeast and water in a bowl; the water should be 80°F if your house is around 70°F. In a few minutes, when the yeast starts to make bubbles, kids can top it with both kinds of flour and sprinkle it with all the salt (don't switch the order!). Then add the honey and the oil. Let kids mix it by hand, or use a plastic dough scraper, until the dough is wet but firm.
Let the dough relax uncovered in the bowl for about 30 minutes so the flour can absorb the water a bit, making it easier to knead. Then flour a cutting board and scrape the dough out onto it.
Knead the dough: Using the heels of your hands, push forward into your dough. It will stretch! Then pull it back toward you, folding it in half. Give it a quarter turn and repeat the process. Keep kneading until you can feel that the dough has tightened up and has gotten smoother, usually 5 to 10 minutes. Let your kids get in on the action! Pop your dough back into the bowl, put a floured towel on top, and allow it to rise for 90 minutes.
Divide the dough in half (if making loaves) or into 14 to 16 pieces (if making shapes, like snakes, snails, or hearts). Place on an 18x13-in. rimmed baking sheet lined with parchment paper for another hour, or until it leaves an indent when pressed.
Preheat the oven to 375°F. Whisk together the egg and the milk. Have kids brush the mixture on top of the dough.
Bake loaves 40 to 45 minutes; check shapes after 35 minutes. Loaves should be golden brown and sound hollow when thumped with your fingers. Cool on a wire rack for 30 or more minutes.
What size loaf pans?