Wheat Bread

Grind 10 c of white wheat into flour (makes 15-16 c of flour)
With dough hook in place add:
6 cups warm water8-9 cups fresh wheat flourJog until paste consistency.
Then add:2-3 T instant Saf yeast
2/3 c oil (1/2-1c)
2/3 c honey (1/2-1 c)
2 T salt2 T vital gluten (increases protein content)
Turn Bosch to speed 1 and slowly add additional wheat flour until thedough cleans the sides of the bowl (about 7-8 c more). Be careful notto add too much flour. Let knead for 7-8 minutes.

Add:2 T dough enhancer (improves the texture, not so crumbly and it lastslonger. store in fridge: 2 yr shelf life)
Knead 2 more minutes.

Put shortening on your hands and immediatelytake dough from bowl and pinch off enough dough to fill greased loafpans ½ full. Press dough evenly into pan. Let rise until 1 inch abovetop of pan (30-45min).

I preheat my oven to 200degrees and put thepans in and then turn it off.
Put in preheated 350 oven (for me, I find 325 works best so the edgesdon’t get done too quickly).
Bake 20-30 minutes.

Yield: 6 loaves(depends on the size of your bread pans---mine work out to only make 5loaves).I usually end up freezing a few of the loaves, since we can’t getthrough them all in time, and the freeze just fine.