A perfect blend of fresh milled flour creates this easy, delicious sandwich bread. With both bread machine and traditional baking methods, this recipe produces a loaf that's not too wheat-y with the perfect texture for sandwiches.
Method 1 - Bread Machine Method (Complete):1. Add all ingredients to the bread machine in the order listed. 2. Select the homemade setting (see notes for settings). 3. Press start. Bread will be ready in about 2 hours and 30 minutes.
Method 2 - Bread Machine Dough & Oven Bake (Recommended):1. Add all ingredients to the bread machine in the order listed. 2. Select the dough cycle (typically cycle 11). 3. Once cycle completes (about 2 hours), transfer dough to a greased Pullman pan. 4. Let rise in a warm spot until doubled, about 30-45 minutes. 5. Preheat oven to 350°F. 6. Bake for 30-35 minutes until browned on top. 7. Cool in pan for 15 minutes, then remove and cool completely on wire rack.
Notes
Proofing Tips: - If using a steam convection oven with Proof setting, proofing time reduces to about 20 minutes - Without proof setting, cover with towel and place in a warm spotSteam Convection Oven Instructions: - AutoSteam Bake setting: 25 minutes from cold oven - Steam Convection setting: 20-25 minutesImportant Notes: - Allow bread to cool completely before slicing for best sandwich results - Vital wheat gluten helps with texture when using fresh milled flour - Use instant yeast, not active dry yeast - Reference Fresh Milled Flour 101 post for detailed flour blend information