This is the bread we eat around our house. No bread-buying for us. The recipe produces two loaves.
2 1/2 cups warm water
1 1/2 Tbsp. yeast
1/8 cup gluten (I just take my 1/4 cup and fill it up half way)
1/3 cup oil
1/3 cup honey
1 Tbsp. salt
6-8 cups wheat flour
Mix the water and the yeast first and let the yeast get bubbly (~5 min.). Then add gluten, oil, honey and salt. Gradually begin adding the flour. This is going to be trial and error. You want it so it is not too sticky to handle and you also want it so that when you push in on it with your finger, it is still moist (moist, moist, moist, moist) enough to spring back out at you. Knead for 5 minutes. Shape into two loaves and put in pans sprayed with non-stick spray. Let rise for 50 minutes. Cook at 350 degrees for 27-30 minutes.
**You may have to try this a couple of times before you get it right. If you want, we can Facetime and do it together. The recipe says 27-30 minutes, and in Utah, that was about right. But here in Arizona, I cook it for 20 minutes and it is perfect. Also, the amount of flour can vary as well. The first time I made this recipe I used store-bought wheat flour and I used a little less than 6 cups. However, I now grind my own flour every week and I use just over 7 cups. Be patient. It will be worth it.**