The Best Wheat Bread Ever

I'm not good at making bread. I've tried really hard and tried many, many recipes but it just would never turn out right...... until I found this recipe. This is the best wheat bread. Either I've finally figured out how to do it or this is just a really good recipe that even I can't mess up. The only problem is that it is too big for my mixer so I have to knead it by hand, which gives you a nice upper body workout but also makes a big mess. It's worth it though because it's so good or you could just cut the recipe in half. I've been using white wheat and I think it makes a big difference. It still has all the fiber and good things wheat does but it tastes a lot less wheaty.... too bad wheaty isn't a real word.

3 1/2 c. hot water
1 can evaporated milk
3 Tbsp. yeast
2/3 c. oil
1 c. honey
1 c. white flour
3 Tbsp. gluten (can sometimes find at Wal Mart)
2 Tbsp. dough enhancer (can buy in Utah or see first post on this blog for a recipe)
1 1/2 Tbsp. salt
12 c. white wheat flour

Dissolve the yeast in the warm water until foamy. Add milk, oil, honey, white flour, gluten, dough enhancer, and salt. Add 1/2 of wheat flour. Slowly mix in the rest of the flour. If the dough is still really sticky you can add more white flour. Knead for 8 minutes. The original recipe does not let the dough rise at this point but I have, just for about 20-30 minutes. Shape the dough into 4 loaves and place in pans. You can push the dough down around the edges into the pan so that the top is nice and round. Let rise 1 hour. Bake at 350 degrees for 25-30 minutes. Don't over bake! Brush loaves with melted butter. Let cool in pans for a few minutes and then remove to cool completely on wire racks.