Irene'S Wheat Bread - cooking recipe

Ingredients

8 c. warm water
1/2 c. sugar
3 pkg. yeast
1 Tbsp. salt
1/4 c. molasses
2 to 4 Tbsp. Postum
1/3 to 1/2 c. instant potato flakes
8 to 10 c. whole wheat flour
1/4 c. apple cider vinegar
1/2 c. salad oil
8 to 10 c. white flour

Preparation

Put 8 cups warm water in large bowl; stir in sugar until dissolved.
Sprinkle yeast over sugar water and set until yeast is bubbly.
Stir in salt, Postum, molasses and potato flakes.
Then add wheat flour; stir in well.
Stir in vinegar and allow to sit 20 to 30 minutes.
Beat batter with wooden spoon 2 to 3 minutes until mixture begins to get \"glue-y\" or \"globby\" --- that means the gluten is ready.
Then add the oil and stir in until it disappears. Beat in 5 cups white flour until mixed in, then beat in enough more to make a kneadable dough (dough will be sticky).
Knead 5 to 7 minutes, until dough is smooth and elastic.
Add flour as needed to keep dough from sticking to the surface.
On lightly floured surface, let raise until doubled in size; punch down and let raise again (you can skip the second raising if time is short).
Punch down; divide into 4 equal parts.
Knead each part into a smooth round ball; let rest 10 minutes.
Shape each ball into a loaf and place in a greased loaf pan.
Let loaves raise until about 2-inches above rim of pan.
Bake in preheated oven at 375\u00b0 for 42 minutes, or until done.
Remove from oven; wait 2 minutes.
Remove from pans and cool on clean dish towel.
Enjoy.
Makes 4 large loaves.