6c. hot water (not boiling)
6c. flour
1/2c. gluten or 1-2c. white flour (only if making whole wheat bread)
2/3c. cooking oil
2/3c. honey
2T. fast instant yeast
2T. salt
2T. lecithin (optional)
6-10c. additional flour
1/2-1c. barley flour in place of an equal amount of wheat flour (optional, makes bread moister)-KitchenAid machines. For Bosch machines, use at least 1c. barley flour
Turn oven on warm and spray the bread pans and the counter with nonstick cooking spray. Put the 6c. hot water and the 6c. flour in the mixing bowl and begin to mix with dough hooks. Add the gluten or 1-2c. white flour (if making whole wheat bread), the oil and the honey. Then add the yeast and wait 15 seconds before adding the salt. Then add the lecithin. Add the remaining flour until the dough start pulling away from the sides of the bowl. The dough should be sticky to touch and taffy-like but should spring back if touched with a greased finger. When it reaches this stage, knead the dough 6-8 min. in the machine. Divide the dough into four loaves and put them in the pans. Turn the oven off and put the pans in the oven for 25 min. or until the bread doubles in size. Turn the oven on again at 350℉ and cook for 1/2 hour. Begin timing as soon as the oven is turned on, not after the oven has heated up. Makes 4 loaves.
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**If using a KitchenAid mixer, the recipe must be cut in half except for the yeast. Also, start with 6&1/2c. flour in the bowl with the 3c. water. After the rest of the ingredients have been added, add the remaining 1/2-3/4c. flour until the dough is the correct consistency.
