Try this trick for letting your dough rise. Heat a large mug filled with water in the microwave for 3 minutes on high. When finished heating, place the bowl of dough in the microwave. Close the door for 1 hour until the dough has risen.

Freezing Day

1. In large saucepan, stir cereal into water and salt. Mix well and bring to a boil, stirring constantly. Remove from heat. Add butter and brown sugar to cereal mixture, mix well, and cool in refrigerator about 30 minutes.

2. Dissolve yeast in ¾ cup warm water and sugar. Let sit for 10 minutes until the mixture has a foam on top. Add yeast to the cereal mixture.

3. In a separate bowl, mix flour and wheat gluten. Gradually add flour to the cereal mixture to form the dough. Knead dough for 10–15 minutes on a lightly floured surface.

4. Place the kneaded dough in a greased bowl. Roll dough around in the bowl to cover dough with oil. Cover bowl with a towel and let rise for about 1 hour until it is double in size.

5. Knead dough a second time for 10–15 minutes, then divide in two and put in two loaf pans. Cover loaves, set in warm place, and let them rise about 40 minutes until double in size.

6. Use a knife to cut 3 diagonal stripes across the top of each dough. Bake at 400°F for 15 minutes. Lower temperature to 350°F and bake 35–40 minutes until bread is golden brown.

7. Cool. Wrap well with plastic wrap and freeze.

Reheating Instructions

Defrost bread wrapped in plastic wrap at room temperature for 2–3 hours. To heat, wrap in aluminum foil and warm in a 350°F oven for 20–30 minutes, or serve at room temperature or cut into slices and toast.

PER LOAF

Calories: 1610 | Fat: 13g | Protein: 67g | Sodium: 1331mg | Carbohydrates: 309g | Fiber: 24g