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1 1/2 cups water	1 Tblsp wheat gluten
2 Tblsp vegetable oil	4 cups ww flour
2-3 Tblsp honey or brown sugar	2 tsp yeast
2 tsp salt	2 Tblsp dry powdered milk

When doubling the recipe, I first start with 6 cups flour. After it is mixed in, I add half a cup at a time. Sometimes I stop at 7-7 1/2 cups flour. You may need to modify the liquid. I based this recipe on Utah where it probably actually needs even more water than I added. Here in Boise area, it needs less water and I am still trying to figure out the appropriate amount. It seems to depend a lot on humidity, so sometimes I start with a little less water and just watch how much flour I add until the dough feels right. THINGS I HAVE LEARNED: 1) My mixer has an easier time mixing the bread if I add the liquid first--otherwise some of the flour gets stuck on the bottom. 2) Get the water warm enough to begin with--quite warm, but not hot. I'm still figuring this out. I think this is one of those things you learn by experience. It is probably better to err on the cool side. You can actually find a temperature recommendation on the internet. Proofing the dough will help it rise even if the water is too cool. 3) Mix the dough long enough. I found I had been stopping too soon. I knead my bread probably 10-12 minutes in my mixer. To test the dough to see if it is done, pick up a good size glob (the size of a roll) and stretch it. There should be a lot of elasticity. The inner part should get fairly thin before it breaks apart. Kneading the dough long enough seems VERY important for getting good texture that is not crumbly. This is also a technique that improves with experience. 4) The dough should be a little bit sticky or the bread will be too dry. 5) Let the dough rise in an oiled bowl. I used to think this was not important, but it does seem to make a difference. It also makes sticky dough easier to handle. Put a little bit of oil in the bowl and turn the dough to cover all of the dough in oil. I found coating the dough in a little bit of oil is good even when I am just going to put the dough directly into the pans rather than letting it rise first--by the way, that saves on time and works fine. 6) Use a slightly smaller loaf pan, about 8 1/2 x 4 inches. The bread is taller and a lot prettier this way. 7) Proof the dough unless it is already hot in the house. Set the timer for 1 minute and turn the oven on to 400 degrees. IMPORTANT: THE OVEN SHOULD HEAT FOR ONLY 1 MINUTE! Turn off the oven. Then let the covered dough rise in there in the bowl or the pans (make sure your husband is aware something is in the oven before he turns it on!) Remove the dough to preheat the oven. 8) I bake the bread at 400 degrees for 10 minutes then turn down the oven to 375 and continue baking for 25 minutes.