Dairy Free White Bread

• 2 cups Warm Water
• 1/3 cups Sugar
• 1 Tablespoon Yeast
• 1/3 cups Oil
• 4 cups Up To 5 Cups, Flour
• 1 teaspoon Salt
• 1-1/2 Tablespoon Dough Enhancer
• 1/4 cups Scant- Vital Wheat Gluten

1. In a KitchenAide mixer pour in the water, sugar and yeast. Let it sit until the yeast has grown.
2. Add the following into your mixer bowl in this order: oil, flour, salt dough enhancer and vital wheat gluten. Mix on medium speed for 6-10 minutes.
3. Cover the mixing bowl with a towel or plastic wrap. Let rise in a warm place until doubled, usually 30-45 minutes.
4. On a lightly floured surface turn out the dough and knead lightly until the dough is no longer sticky. Separate into two loaves. Press the dough into a rectangle. Seal the end closest to you (it should be the short end) and roll it up tightly. Seal the end after rolling and place in a greased baking pan, seam side down. Press the dough lightly so that it fills the entire pan. Repeat with the other half of the dough.
5. Bake at 350F for 35 minutes.

water, sugar, yeast, oil, up, salt, dough, ubc

Taken from tastykitchen.com/recipes/breads/dairy-free-white-bread/ (may not work)