This is as easy as bread gets and practically fool-proof. Makes 2 loaves so you can eat one right out of the oven and still have one left.
- 6 cups all-purpose flour
- 1/4 cup sugar
- 1 TBSP kosher salt
- 2 TBSP vital wheat gluten
- 1/4 cup dried skim milk
- 2 1/2 tsp instant yeast
- 2 cups lukewarm water
- 1 stick butter, melted
Put everything in a stand mixer with hook attachment – just make sure not to put the yeast and salt on top of each other. Mix at low speed for 3-5 minutes, until a rough dough is formed. Turn off mixer and let rest 15 minutes. Mix again at low for 8 minutes until the dough is smooth and uniform.
Place dough in a greased bowl, cover with plastic wrap and let rise until double in size – about 45-60 minutes. Grease 2 bread pans. Divide dough into two pieces. Flatten each piece into a rough rectangle and roll up into a cylinder. Place in prepared bread pans and punch down to flatten. Cover with plastic wrap and let rise until double in size. About 45-60 minutes.
Preheat oven to 350 degrees. Bake for 35 minutes. Let rest 5 minutes in pan, then turn out. Try to wait 30 minutes before slicing.