4 Loaf Wheat Bread

4 Loaf Wheat Bread
K. Moffitt

5 cups warm water
1/2 cup olive oil
1/2-3/4 cup honey or sugar
1 heaping tablespoon salt
10 cups flour (I use half white wheat and half red wheat.)
1/2 cup Gluten (optional)
3 tablespoons yeast
1-2 cups flour, if needed

1. Preheat oven to 375 degrees (but right after you put loaves in turn temp down to 350 degrees.)
2. Put all ingredients in except extra flour.
3. Mix and add more flour if needed (sometimes can be around 1-2 cups more.  I add flour while it's mixing until dough pulls away from edge of mixer.) then let knead for 5 minutes.  (Kitchen aid setting #2 for both mixing and kneading, Bosch setting #1 or low.)
4. While kneading, oil pans and board.  (I use glass pans and love how they turn out.  I use shortening and flour to grease pans.  Be sure to use a super thin, even layer of shortening so it doesn't cake onto bread.  You can also use butter if you prefer.)
5.  When done kneading, separate dough into 4 loaves by shaping into even rectangle with oiled hands on a large oiled cutting board or other clean oiled surface, then use large serrated knife to cut into fourths.
(6.  If wanting to use some or all the loaves for monkey bread go to Monkey Bread recipie.)
7.  Put in pans, place pans on stove or other warm area and cover with towel.  Let rise for 30 minutes or until doubled in size.
8.  Turn oven down to 350 degrees and bake on middle rack for 25-30 minutes.
9.  Remove from pans and put on cooling rack or towel.