Cinnamon Swirl Bread

This recipe is so good! It works great for toast or even better as french toast. The cinnamon swirl is a fun surprise when you cut into the bread. This bread is extremely moist and light. My kids and I devoured it. My poor husband barely got to taste the crumbs.
Two important things to pay attention to while making this bread, do not add too much flour and do let let the dough rise too long once in the bread pans. Otherwise you will end up with tough, heavy bread.

2 1/2  cups warm water
2 Tb. + 2 tsp. sugar
1 1/2 Tbsp. yeast
1/4 c. + 2 Tbs. powdered milk
1 Tb.  salt
1/4 c. vital wheat gluten
2 Tbs. shortening
1/4 c. + 2 Tbs. honey
9 cups bread flour

Place first four ingredients in large mixing bowl with four cups of the bread flour allow to mix for several minutes. Let sit for a few minutes until bubbly and frothy (sponge).  Add salt, wheat gluten, shortening, honey and three more cups of flour, mix until incorporated then add the remaining flour until dough pulls away cleanly from sides of mixing bowl. Knead for five minutes. Place in greased bowl and turn to coat top of dough. Allow to rise until double in size. Divide dough into 2 or 3 loaves and place in greased bread pans. Allow to rise again. Bake at 325 degrees for 25 minutes.