3½ cups Grist Mill hard white flour
2½ cups Grist Mill soft white flour
⅓ cup wheat gluten
4 tbsp. instant quick rise yeast
2½ cups very warm water
1 tbsp. salt
⅓ cup cooking oil
⅓ cup honey
4 tsp. lemon juice
In a bowl of a stand mixer fitted with dough hook, mix together first three ingredients. Add water and and mix for one minute, scraping down bowl halfway through if necessary. Cover bowl with a kitchen towel and allow to rest for 10 minutes.
Add salt, oil, honey and lemon juice; beat for 1 minute. Add remaining 2½ cups of flour, 1 cup at a time beating between each cup. Knead dough in mixer using dough hook for 10–15 minutes or until dough pulls away from the side of the bowl and feels smooth rather than sticky. You may need to add a little more flour.
Preheat oven to lukewarm by setting it to 350° F and then turning it back off after exactly 1 minute. Grease two nonstick bread pans. Turn dough onto greased surface. Evenly divide into two loaves and place into prepared bread pans, gently pressing dough into corners.
Place pans in warm over and allow to rise for 20–40 minutes, or until dough is nicely domed above the tops of the pans. Without removing pans from the oven, turn on oven to 350° F and set the timer for 30 minutes. Once baked, immediately remove hot bread from pans and cool on rack. (from FiveHeartHome.com)