Bake on 350° for 20-30 minutes.
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Quad. Recipe Ingredients (makes 8-10 loaves, and additional buns):

20 cups Flour
8 tsp.Salt
2 Tbsp. Lecithin (optional)
2 Tbsp. Gluten
14 tsp. (4T. + 2t.) Yeast
2 cups Honey (or 1 1/2 cups honey, and 1/2 cup molasses)
2 cups Oil
8 cups hot Water

Orig. Recipe Ingredients (makes 1-2 loaves):

5 cups Flour
1/2 tsp. Lecithin
1/2 tsp. Gluten
3 1/2 tsp. Yeast
1/2 cup Honey (or 1/4 c. Honey, 1/4 c. Molasses)
1/2 cup Oil
2 cups hot Water

Variations:
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Cinnamon Bread
Roll out enough dough for one loaf and sprinkle it with about 1/2 cup brown sugar and cinnamon to taste. Roll up and pinch seams; place in loaf pan.

Cinnamon Rolls
Roll dough out until about 1/2" thick and 18" long by 9" wide. Cover with slices of butter, about 1/2 -1 stick (it helps to soften the butter first... then you can simply spread it on). Sprinkle with about 1/2 cup brown sugar and 1-2 Tablespoons cinnamon. Roll up and pinch seams. Slice into cinnamon rolls and place on cookie sheet or baking stone to bake. (Tip: if dough is too soft to slice into cinnamon rolls without flattening, try putting it in the freezer for a few minutes to stiffen it up a little. It will be much easier to slice this way).

Carmel Icing for Cinnamon Rolls
Melt 6 Tablespoons butter with 3/4 cup brown sugar. Add 6 Tablespoons milk and let boil 1 minute. Slowly mix in 2 cups powdered sugar until looses gloss.