Yield: 2-lb loaf
Ingredients
¼ cup sugar
3½ tsp yeast
1-1/3 cups of warm water (120°-130°)
1/3 cup oil
4 cups of flour (I use 1 cup of bread flour [all-purpose doesn't cut it] and 3 cups of whole wheat flour; I get Gold Medal Stone Ground WW )
2 tsp salt
3 tbls vital wheat gluten (or 1 tbls per cup of whole wheat flour)
Directions
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Place all ingredients in bread machine on dough cycle. Remove after mixing and kneading are done, approximately 30 minutes (depends on your bread machine).
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Shape dough and place in greased bread pan. Let rise until doubled, about 30 minutes.
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Bake at 350 for 25-30 minutes, until crust is golden brown. Butter crust immediately.
Ready in: 1 hour 40 minutes
