In the bowl of an electric mixer fitted with a dough hook, crumble the yeast into 2 tablespoons warm milk. Add the remaining milk, salt, all-purpose flour, oil and wheat gluten and mix until well combined.
Beat until the dough is smooth and cleans the side of the bowl. Shape the dough into a ball, cover with a damp cloth and let rise in the bowl in a warm place until well risen and doubled in bulk, about 3 hours.
Knead the dough again briefly. Grease a 2 pound loaf pan and sprinkle with flour. Place the dough into the pan and smooth the surface. Cover and let rise in a warm place for 30 minutes.
Preheat the oven to 220°C (approximately 425°F). Place a pan with boiling water on the bottom of the oven (or on the bottom rack). Place the bread in the oven, reduce the temperature to 200°C (approximately 390°F) and bake 50 minutes. Remove and quickly sprinkle with a little water. Return the pan to the oven and bake 10 minutes or until the bottom sounds hollow when tapped.
Remove the bread from the pan and cool on a wire rack.