Irene's Wheat Bread

Put 8 cups warm water in large bowl; stir in sugar until dissolved.

Sprinkle yeast over sugar water and set until yeast is bubbly.

Stir in salt, Postum, molasses and potato flakes.

Then add wheat flour; stir in well.

Stir in vinegar and allow to sit 20 to 30 minutes.

Beat batter with wooden spoon 2 to 3 minutes until mixture begins to get "glue-y" or "globby" --- that means the gluten is ready.

Then add the oil and stir in until it disappears. Beat in 5 cups white flour until mixed in, then beat in enough more to make a kneadable dough (dough will be sticky).

Knead 5 to 7 minutes, until dough is smooth and elastic.

Add flour as needed to keep dough from sticking to the surface.

On lightly floured surface, let raise until doubled in size; punch down and let raise again (you can skip the second raising if time is short).

Punch down; divide into 4 equal parts.

Knead each part into a smooth round ball; let rest 10 minutes.

Shape each ball into a loaf and place in a greased loaf pan.

Let loaves raise until about 2-inches above rim of pan.

Bake in preheated oven at 375° for 42 minutes, or until done.

Remove from oven; wait 2 minutes.

Remove from pans and cool on clean dish towel.

Enjoy.

Makes 4 large loaves.