Yummy Bread

I tweaked this recipe a bit and have come up with a very delicious everyday type of bread using my newly discovered white whole wheat flour. This recipe makes two loaves. It is lighter, both in color and texture, than traditional 100% whole wheat bread, but with all of the nutritional benefits.

2 packs of yeast (4-1/2 teaspoons)
1/4 cup warm water
2 cups hot water
3 tablespoons unrefined sugar
1 tablespoon salt
6 cups white whole wheat flour
2 tablespoons vital wheat gluten flour
1/3 cup vegetable oil

Place yeast and 1/4 cup warm water into bread machine and set aside. In a small bowl or large measuring cup, add sugar and salt to 2 cups hot water and stir to dissolve. Add liquid mixture to bread machine, alternating with flour. Add vital wheat gluten flour and vegetable oil.

When machine has completed its initial mixing cycle (mine beeps at this point to tell me to add any mix-ins), remove the dough from the machine, divide in half, and place into two greased loaf pans. Cover with a wet cloth and allow to rise until doubled in size. Punch down the dough and allow to rise again, then bake for 23 minutes in a preheated 375 degree oven.