Whole Wheat Bread With Gluten

• 1 Tbsp. dry yeast
• 1/4 c. Crisco
• 1/2 c. honey
• 3 c. milk, scalded
• 3/4 c. gluten flour
• 1/3 c. warm water
• 2 1/2 tsp. salt
• 1 Tbsp. molasses
• 8 c. flour

1. Soften yeast in warm water.
2. To scalded milk, add shortening, salt, honey and molasses; mix well, then add softened yeast.
3. Mix again.
4. Add about 1/2 of the flour or enough to make the mixture about as thick as cooked pudding before it cools.
5. Leave in bread mixer.
6. Cover top of bowl with plastic wrap; let rise about 45 minutes, or until it looks puffy.
7. Stir sides down and start mixer.
8. Add flour, a little at a time, until you have a very smooth dough.
9. It should not be sticky.
10. Form into loaves; let rise in pan until double in bulk.
11. Bake at 375u0b0 for 35 to 45 minutes.

yeast, crisco, honey, milk, gluten flour, water, salt, molasses, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018035 (may not work)