Place warm water, oil, honey, 2 c of flour, yeast, powdered milk, and vital wheat gluten in your mixing bowl. Mix.

Add 2 ½ more cups of flour and salt, mix. Let rest in the mixer 30 minutes-1 hour.

Begin kneading dough on medium speed. Add ½ c flour at a time until dough cleans the sides of the bowl. Once you've added enough flour to clean the bowl, knead the bread for about 4-6 minutes. Dough should be tacky not sticky, pass the window pane test, stretchy yet firm, soft.

Cover with towel and let rise 1 hour.

Punch down and divide dough into half for two loaves. Shape into taut logs, pinching ends and seams under loaf. Places loaves into two greased loaf pans, cover loosely with saran wrap.