BREAD

I use a stand mixer with a dough hook to do all my kneading. If you don't have a mixer like that, then use this recipe with the standard bread mixing method

2 c warm water
1/4-1/3 c oil (I've used shortening, butter, canola oil, coconut oil, grapeseed oil...I usually use safflower now)
1/4-1/3 c honey
1/4-1/3 c gluten (sometimes called vital wheat gluten, it's available at the health food store, or in the natural foods section of cub foods)
2 t salt
5 c whole wheat flour
1 T yeast (or 1 packet)

Layer in that order in the mixer and turn it on low. Let it mix for about 1-2 minutes, then turn it to the next higher (level 2 on my machine)....let it mix while you go throw in a load of laundry, step on a lego, get some ice for your twisted ankle, sit down on the couch and notice the puddle of unknown liquid on the floor, get a towel, mop up the liquid, run downstairs to throw the towel into the washing machine that you just started, come back up and see the child dribbling ice water all over from the bag you were icing your ankle with, find another towel.......

Oh, Wait! What is that NOISE????? OH!!!!! The Mixer! I'm making bread!
Check the dough, and add up to another cup of flour (more like 1/2 cup) ONE TABLESPOON AT A TIME, until the dough is cleaning the sides of the bowl (nice...now you don't have to!). Then put a towel (you could use the damp one from the ice water incident) over the bowl, and let it rise for a while (1-2 hours, or again, til you remember).

Then have a young child PUNCH the dough down. Remove the dough from the bowl, shape into two loaves, place into greased (not oiled) loaf pans, and let rise again until the pans are full of dough.

Bake in a preheated 350* oven for about 30 minutes or so. Golden tops, hollow sound when the bottom is 'thumped', and your good! Cool on racks (and I don't mean breasts!). Eat! (now this part might involve breasts, depending on the age of your helper!)