Mom’s Wheat Bread

8 C. Flour
2 Tbsp. Yeast
¾ C. Gluten
Mix a little until yeast is mixed throughout flour, then add
6 C. Hot water (not boiling, but hot from tap). Mix this together for 1 minute with a mixer or constant stirring, then let the mixture sit, with a cloth over the bowl, for 10 minutes (set timer). Then add
1 C. Honey
2/3 C. Oil
2 Tbsp. Salt
Mix a little and keep mixing while adding 6 more cups of flour. After flour is in, mix for 6 minutes, or knead until bread is no longer sticky. Turn oven onto lowest setting (170’) and spray bread tins with Pam. Divide into 5 loaves for 8 inch pans, or 4 loaves for 9 inch tins. Arrange all tins in the oven and set timer for 20 minutes. When the timer goes off, turn oven up to 350’ and bake for 32 minutes longer.