Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: scald milk in a large pot. remove milk from heat and dissolve 1/2 cup honey into it. while milk is cooling to room temperature, soften yeast in water with 1 tablespoon of sugar. add milk to yeast mixture and then add the remaining ingredients except for 3-4 cups of flour. add enough of the remaining flour to make a stiff dough. beat or knead vigorously for at least 15 minutes. let rise until doubled in bulk, about 11/2-2 hours. punch down and form in to 5 loaves (i like'em big!). let rise in greased bread pans until double, about 11/2-2 hours. bake at 375 for 30 minutes. cover with foil and bake another 10 minutes. note: for extra fun, add soaked cracked wheat, oatmeal, etc. i also use 100% home ground wheat in this and it works great!

Target recipe: dissolve yeast in 2/3 c water while your milk is cooling. dissolve 1 cup sugar in the hot milk. stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. knead about 5 minutes. let rise until doubled in bulk, about 1 1/2 to 2 hours. knead down and shape into 6 loaves, let rise until doubled in pans. bake at 375°f for 40 minutes. turn out on wire rack and let cool to cold before slicing, if you can. note: raisins and/or walnuts can be added for a change. this bread freezes well.