New Favorite Bread Recipe

My sister-in-law sent me a bread recipe the other day that turned out to be absolutely delightful.  So here it is in case any of you want to try it.  I used normal white flour not bread flour and no dough enhancer, since I don't have any, and I got three huge, gorgeous loaves.  It's the fastest bread recipe I've ever made as it doesn't have to rise. Enjoy!

Whole Wheat Bread

Nothing like fresh baked bread. I like a little white flour to my bread. But if you like it you can do 100% whole wheat.

3 cups warm water
1/3 cup vegetable oil
1/3 cup agave nectar
1 T salt
2 T dough enhancer
3 T instant yeast
7 cups fresh ground hard white wheat flour
2 cups unbleached white bread flour

Directions

In mixer with a dough hook, start by adding the water, oil, agave, salt, and dough enhancer. Add in half of the amount of flour, which is 4 ½ cups. Add the yeast last on top of everything. Begin mixing and continue to add in the rest of the flour until it pulls away from the sides. When it does, let it knead for 6 more minutes to develop the gluten.
Place in a bowl rubbed with a little oil, and let it rise/rest for a few minutes.

Cut the dough into three pieces and form into smooth loaves. Place in 2lb loaf pans or form free standing loaves and place on cookie sheets. Brush loaves with an egg wash and score the tops with a sharp knife.

Preheat oven to 400 degrees. Put loaves in oven, and then reduce the heat to 325 degrees. Cook for 30 minutes or until the internal temperature of the bread comes to 180 degrees.