In a medium bowl, mix water and yeast and let sit for a few minutes while you measure out the flour mixture.
In a large bowl (or bowl of your stand mixer), whisk together the flour, gluten and salt.
Add the oil and honey to the water and yeast. If you rinse your measure with water first, the oil and honey will pour right out.
Make a well in the flour mixture and pour in the liquid mixture. If kneading by hand, start pulling in the outside flour into the well to moisten, then knead until smooth and elastic. You will probably need to add additional water, about 1 tsp at a time. If using a dough hook, let the hook do it's work for about the same length of time. See video on how to know when you've kneaded enough here.
Place the kneaded dough into a large, lightly oiled bowl, rolling once to coat. Cover with wrap or a towel and let rise in a place with a consistent, relatively warm temperature, away from drafts. It needs to double in size, which will take about an hour at 68F room temperature.
Remove the dough from the bowl (no need to "punch down", shaping will do that). Slice the dough into two equal portions and gently shape into loaves (see video here.)
Cover with oiled wrap and let the loaves rise again. The dome of the risen loaves should be about 1 knuckle-height above the edge of your loaf pan.
Bake the loaves at 350F for 25 to 30 minutes. To test, you can actually remove a loaf from the pan, tap on the bottom and listen for a hollow sound. If it sounds too dull, put it back in for 3-4 minutes or so.