Mix 8 cups flour, yeast and gluten just until the yeast is mixed throughout the flour. Then add 6 cups hot water from the tap. Put all the water in, then turn on the mixer. Mix this together for 1 minute. Let mixture sit with cloth over the bowl for ten minutes (set timer).

Then add: 1 cup honey, sea salt and 1/3 cup oil. Angie adds 1 tablespoon liquid lecithin with the oil to make the bread light. Mix a little and keep mixing while adding 6 more cups of flour (when mom and I made this, 6 cups flour was too much--add flour 1 cup at a time until dough isn't sticky). After flour is added in, mix for 6 minutes.

Turn oven onto lowest heat setting (170 degrees) and spray bread tins with Pam. Divide into 5 loaves for 8 inch pans or 4 loaves for 9 inch pans. Arrange all tins in the oven and set timer for 20 MINUTES. When the timer goes off, turn oven up to 350 degrees and bake for 32 minutes longer.

Also, because this makes 4 or 5 loaves, I only make 3 or 5 loaves and with the remaining dough I make pull-aparts. I put the dough between my thumb and pointer finger and make round balls. Then I dip into butter and cinnamon and put in the pan. About 2 layers of bread dough. Put in the oven for the remainder of the time the bread is in the oven.



Notes: Makes 5 loaves