Dissolve yeast and sugar in milk and lukewarm water; add butter then gluten flour gradually, and salt. Knead thoroughly until smooth and elastic; place in well-greased bowl; cover and set aside in a warm place, free from draught, to rise until light, which should be in about two hours. Mold into loaves; place in greased pans, filling them half full. Cover, let rise again, and when double in bulk, which should be in about one hour, bake in moderate oven forty-five minutes.
This will make two one-pound loaves. For diet use omit shortening and sugar.