GLUTEN BREAD

• 1 cake yeast or 1 package dry granular yeast
• 1/4 cup warm water
• about 6 cups of gluten flour
• 3 cups hot milk or water
• 1/2 teaspoon salt
• 2 tablespoons melted butter
• 2 tablespoons sugar, if desired
• 1 egg

Dissolve yeast in warm water. Heat milk to lukewarm, add with 2 cups of flour to yeast to make a sponge. Let stand in warm place. When doubled in bulk, add salt, butter, sugar, if used, the beaten egg and enough gluten flour to make a stiff dough. Knead until smooth and elastic. Shape into loaves. Let rise until doubled in bulk. Bake about 1 hour in moderate oven (350 degrees F).