In mixer bowl using the flat beater, mix the following on VERY low until well blended -
4 cup wheat flour
1/4 cup vegetable oil
1/4 cup honey
4 Tbsp. gluten
2 Tbsp. yeast
2 tsp. salt
Add 3 cup VERY HOT tap water and mix on low for 1 minute until well blended. Cover with clean kitchen towel and let dough rest for 10 minutes.
Change to dough hook and add 3-3 1/2 cups bread flour (I like to use mostly white wheat flour and it works well), and 1 TBSP. lemon juice. Add just enough flour until dough stays pulled away from the sides (this will vary depending on the humidity in the air). Knead on '2' for 8 minutes. Cover with towel and let dough rest for 10 minutes.
Oil or grease 3 (8x4) or 2 (9x5) loaf pans. Put a small amount of vegetable oil (2 Tbsp) on counter. Turn out dough onto oiled surface. Divide into 2 or 3 equal pieces. Press out air bubbles, working one piece at a time. Flatten into a long rectangle, then fold in half, then again press out air bubbles and roll up (like a jelly roll). Turn under ends and place in oiled loaf pan. Let rise until doubled, about 30 minutes.
Bake at 350 degrees for 30-35 minutes. Turn out immediately onto a wire rack with bread on its side. Let cool. Place in plastic bags when still slightly warm. Freezes well.
