Step 1

Stir the water, yeast, and sugar together in a large bowl. Let the mixture rest for 5-10 minutes. The mixture should begin to foam. If it does not foam, stop here. You want to either repeat the process (making sure that your water does not exceed 115°F) or you replace your yeast.

Step 2

Whisk the dry milk powder and melted butter into the yeast mixture.

Step 3

Add the wheat gluten to the mix, along with about ½ cup flour. Continue to whisk in the flour (½ cup at a time) until you have a wet dough (about 2 ½ – 3 cups total).

Step 4

Continue to work the remaining flour into the dough a little bit at a time, kneading continuously. You should knead the dough for 8-10 minutes. During this time, the dough will become smooth and elastic.

Step 5

Place the dough in a bowl coated with cooking spray, cover loosely with a light towel, and let rise in a warm place until doubled in size, about 1 ½ hours.

Step 6

When the dough has doubled in size, punch the dough down. Cover the dough again and let the dough rise once more in a warm place until doubled in sized, about 45 minutes.

Step 7

Prepare two loaf pans (8 ½” x 4 ½”) by spraying with cooking spray or coating with shortening.

Step 8

Punch down the dough and separate into two sections. Shape the dough into loaves and place into the prepared pans.

Step 9

Cover and let rise in a warm place for about 30 minutes. While the dough is rising, preheat the oven to 350°F.

Step 10

When the loaves have risen just above the tops of the pans, place in the oven and bake for 35 minutes, or until golden brown.