Yield is 2 loafs in the 8” x 4” pans.
In a 4 Cup measuring cup mix the following until well blended:
2 eggs
3 Tbls. Oil
1 Tbls Salt
4 Tbls. Sugar
Add enough warm water to equal 3 cups of total mixture. Make sure the mixture is warm (not hot).
Pour this into mixer.
Next add:
4 Tbls. Gluten Flour
4 ½ C Whole wheat flour
1-250 or 500 mg Vitamin C tablet crushed
2 Tbls. Instant Dry Yeast
Turn on mixer and mix until well blended start on low then move to a medium speed. Mix for 5 minutes then add ½ C additional flour as needed until dough pulls away from bowl. Make sure you do not add to much go slow. After it is all blended, let it rest 5-10 minutes.
Now take dough cut in 2 and shape into loafs. Place into 2 oiled 8”x4” bread pans and let rise until doubled. This usually takes between 15 to 30 minutes. Bake in a 350 degree oven for 35-45 minutes or until bread sounds hallow when thumped and bottom has browned.
