• Place in Bosch or mixer of choice with dough hooks and mix: 4 c. flour, 2 teaspoon salt, 1 tablespoon dough enhancer, 5 c. warm water.

After mixed add:

• ¾ c. olive oil and 3.4 c. honey

Mix well and add:

• 3 tablespoon yeast, add more flour
• In the beginning, the dough will be soupy. Add the flour slowly allowing it mix thoroughly after each addition. The dough will become semi-soft but will still cling to the sides of the mixer.
• I add flour until the dough just begins to clean the sides of the mixing bowl - this may a bit more or less than 13 cups of flour. See picture below for reference.
• Knead for 3 minutes. Once the dough cleans the sides of the mixer, knead for 3 minutes. This gives the gluten a chance to develop. Allow dough to sit for 20 minutes.
• After 3 minutes, turn mixer off and leaving the dough in the mixer, allow it to rest for 20 minutes.
• Knead for 5 minutes longer. Turn the mixer of low speed and allow to knead for 5 minutes.
• Allow dough to rest for 10 minutes. Pour a little oil on the counter and place the dough on the oiled area to rest for 10 minutes.
• I prefer to spread the oil around a bit with my hand. This not only keeps the dough from sticking to your counter but also your hands as you remove the dough from the mixing bowl.
• You'll definitely want to keep your hands tactile as you work with the dough. 
• Shape the dough into loaves. I like to divide the dough into 4 equal parts.
• Place dough in bread pans. Form each lump of dough into a loaf and place in prepared pans, each greased with olive oil.

Allow the bread to rise:

• Cover the pans with a towel and let the loaves rise for 40 minutes. Your bread is now ready to bake!

To Bake:

• Bake at 350F for 30 - 40 minutes, until golden brown.
• Remove from the pans and allow to cool. Unless of course, you want to indulge in fresh, hot, honey-butter and bread! 

Soaked Flour Method:

• Soaking the flour yields a slightly heavier bread but is also delicious. It is also an effective method of neutralizing the phytic acid. Again, it is all down to personal preference and dietary needs.

The night before baking bread:

• place all flour (13 c.) into the Bosch. Add 4 ¾ c. water and ¾ c. kefir, whey, or yogurt and mix until moist.
• Leave covered overnight.

In the morning:

• Proof the yeast by mixing: 3 tablespoon yeast, ½ c. water and 2 teaspoon honey, allow to sit for 5 min.
• When the yeast is bubbly, add all other ingredients along with yeast to the flour mixture. Knead 5 min.
• Continue with the above recipe (skipping the knead 3 min. and let sit for 20 min) and allow the dough to rest on the counter for 10 minutes, shape into loaves and place in pans. Rise for 40 min. and bake at 350F for 30 - 40 min.