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.