I’ve been obsessing over perfect bread, and I think this recipe just about does it. (adapted it from Kelly Myers’ Basic White Bread)

1 T active dry yeast
1/2 c warm water
6 c bread flour
2 T sugar
2 1/2 t salt
2 T crisco
2 t dough enhancer
2 T vital wheat gluten
2 c warm water

Dissolve yeast in warm water. In mixer bowl add flour, sugar, salt, crisco, dough enhancer, and vital wheat gluten. Add yeast mixture and water and mix to form a dough. Let sit for 10 minutes. Knead dough for about 8 minutes on speed 1 (KitchenAid). May need to add a little extra flour, knead until smooth and elastic. Cover and let rise until double, about an hour. Punch down, divide in half, and form into two loaves (roll out into a long rectangle and roll up). Let rise until doubled. Bake in a 350 degree oven for 30-35 minutes until deep brown in color and sounds hollow when tapped. Remove from pans immediately, cool on wire rack. Do not cover until cool. Makes 2 loaves.

*If you can’t find dough enhancer and/or vital wheat gluten, use 3 T of non-fat dry milk powder for each loaf.