Sarah E. Bybee's Wheat Bread

2 ½ C warm water
½ C brown sugar (or 1/3 C honey)
1/3 C butter
1 ¾ Tbsp Saf Instant Yeast
½ C nonfat dry milk powder
1 Tbsp salt
2 heaping Tbsp gluten flour
4 C wheat flour
3-4 C white flour

Melt sugar and butter and a little flour in warm water. Add yeast, mix slightly, and let sit for about 10 minutes until it is bubbly. Add wheat flour so it is pudding-like in consistency; add milk powder, gluten flour, and salt. Add rest of flour and knead. Let rise one or two times as desired. Bake at 350 for about 30 minutes. Makes 2 loaves.

This recipe also works well with a 2/3 to ¾ wheat to white ratio. For and extra special loaf, glaze honey butter on the top and serve that day or roll out dough, sprinkle with cinnamon sugar, and roll up again for a cinnamon swirl loaf.