Smaller Size Wheat Bread Loaves

-This recipe is for the disposable pans (slightly smaller than regular) and for mini loaves.
(They hold 4c. volume and need 2 c. flour per loaf)  They serve 8 people/slices.
*The mini loaf pans are exactly 2 of these.

1 Smaller Loaf Formula:
1 c. warm water (or 2/3 c. water + 1/3 c. milk)
1 T. powdered milk (optional- see above substitute)
1 T. wheat gluten (for a perfect, chewy texture)
1 1/2 T. sugar or honey
1 1/2 T. oil
1 t. saf instant yeast
1 t. salt
2 c. wheat flour (or 2c + 3T if no gluten)

Directions:
1. Beat in all ingredients and half of the flour
2. Knead in remaining flour for 7 minutes.
(don't add too much flour, just add 1 T. at a time until pulls away from sides)
**A stiff dough will not rise well. Just add enough until you can handle with oiled hands
3. Oil hands (to handle& divide dough) and oil pans. Place dough in pans
4. Rise for 40-60 minutes (if no gluten, it will need at least an hour)
5. Bake at 350* for 25-29 minutes or until golden brown
(shorter time is if you added extra flour instead of gluten.  Bake for less time to prevent dryness)
6. Immediately remove from pans and cool about 20-30 minutes before slicing.
*Double this recipe and it makes 24 bread rolls on a 9x13 pan. Bake at 375 for 20 min.

4 Loaf Ingredients (Kitchen Aid)
4 c. warm water (or 2 2/3 c. water + 1 1/3 c. milk)
1/4 c. powdered milk (optional- see above substitute)
1/4 c. wheat gluten
6 T. sugar (or honey)
6 T. oil
1T +1t. saf instant yeast
1T +1t. salt
8 c. wheat flour (8 3/4 c. if no gluten)

6 Loaf Ingredients (Bosche)
6 c. warm water (or 4c. water + 2c. milk)
6 T. (1/3 c.) powdered milk (optional- see above substitute)
6 T. (1/3 c.) wheat gluten
2/3 c. sugar (or honey)
2/3 c. oil
2 T. saf instant yeast
2 T. salt
12 c. wheat flour (13 c. if no gluten)

*Bosche could even handle 8 loaves- just double the 4 loaf recipe