Whole Wheat Bread With Gluten - cooking recipe

Ingredients

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

Preparation

Soften yeast in warm water.
To scalded milk, add shortening, salt, honey and molasses; mix well, then add softened yeast.
Mix again.
Add about 1/2 of the flour or enough to make the mixture about as thick as cooked pudding before it cools.
Leave in bread mixer.
Cover top of bowl with plastic wrap; let rise about 45 minutes, or until it looks puffy.
Stir sides down and start mixer.
Add flour, a little at a time, until you have a very smooth dough.
It should not be sticky.
Form into loaves; let rise in pan until double in bulk.
Bake at 375\u00b0 for 35 to 45 minutes.