method
1. Soften yeast in water.
2. When milk is cool, add softened yeast, salt, gluten flour, a little at a time, and finally slightly beaten egg whites. The mixture should be of a consistency to drop from a spoon rather than to pour and should be baked in greased pans filled about half full.
3. Turn out onto a floured board and knead well until smooth and satiny.
4. First Rising of Dough — Put the dough into a greased receptacle large enough to hold at least twice the bulk of the dough. Grease the top of the dough, cover with a cloth and set in a warm place. Let rise until it doubles its bulk or until it retains the imprint of the finger when pressed.
5. Second Rising of Dough — When dough is light, punch down by folding in the edges and pressing down in the center of the dough. Turn the dough smooth side up, grease lightly, cover and let rise again. This second rising is not essential but improves the texture of the bread.
6. Bake in moderate oven (350°F.) 1 hour.
