6 c. warm water
3 T. yeast
approximately 8 c. freshly milled flour
2 T. dough enhancer
1/3 c. vital wheat gluten
3/4 c. expeller pressed canola oil
2/3 c. honey
2 T. sea salt
Place water in mixing bowl or machine mixer.
Sprinkle in yeast and about 6 cups of flour.
Mix until smooth.
Add dough enhancer, gluten, oil, and honey.
Add salt and several more cups of flour, until dough no longer sticks to the sides of the bowl.
Knead for about five minutes until dough becomes smooth and elastic and and springs back when poked with a finger.
Place dough on a clean, greased countertop.
Form into a large rectangle and cut into 7 equal pieces.
Shape into loaves and place in 8 x 4 inch greased loaf pans.
Cover with a damp cloth and let rise for about 30 minutes.
Preheat oven to 350 F.
Bake for 25 minutes, until golden brown.
Remove from pans and let cool on racks.
Optional: Sometimes I add garlic powder, Italian seasoning, and Parmesan cheese to the dough, then brush the tops with olive oil and sprinkle with more Italian seasoning and Parmesan cheese.