4 c. warm water
3 Tbsp. yeast
1/3 c. oil
1/3 c. honey
1 Tbsp. salt
1/2 c. vital wheat gluten (can be purchased at most stores by the flour, especially health food stores)
7-10 c. wheat flour (I found that 7-8 was more like it. Put in 7 and knead it for a minute or two before adding any more, then add just enough that the mixer cleans the bowl).
Mix all ingredients, following directions on package for yeast. Knead in mixer for nine minutes. Divide into four sections and roll like jelly roll with rolling pin to pop all the air bubbles. Roll up like cinnamon rolls and then turn under the ends to the size of a loaf pan.
Punch together a little with your fist while in the loaf pan. Cover with towel and let rise for 20-25 minutes (no more. I found with 25 minutes of rise time, the loaves rose very high and the bread was very light. Next time I'm going to try only 20 minutes for a little denser bread.) Put in COLD oven and then turn on the oven to 350 degrees. Set timer and remove after 30 minutes. Turn out of pans and let cool
on rack. While warm, brush the top with butter. Do not refrigerate homemade bread—either freeze it or leave it out on the cupboard if it will be eaten within four or five days. Refrigerating causes it to become stale.
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