Super Soft Fresh Milled Sandwich Bread -

lovelybellbakes.com

NancyM

2 9inch Loaves

880 g Hard white or hard red wheat flour 7 cup

598 g Water (room temperature) 2&½ cup

62 g Oil (Olive oil, coconut oil, avocado oil etc) 4&½ Tablespoon

94 g Honey 4&½ Tablespoon

34 g Vital wheat gluten (optional) 4 Tablespoon

16 g Sunflower lecithin (can substitute for 2 eggs just remove 70g of the water) 2 Tablespoon

16 g Instant yeast 5 Teaspoon

19 g Salt 3&¾ Teaspoon

1 13inch Loaf

650 g Hard white or hard red wheat flour 5&¼ cup

442 g Water 1&¾cup 2 Tablespoon

46 g Oil 3 Tablespoon 1 Teaspoon

70 g Honey 3 Tablespoon 1 Teaspoon

25 g Vital wheat gluten (optional) 2&½ Tablespoon

12 g Sunflower lecithin 1&½ Tablespoon

14 g Salt 2&¾ Teaspoon

13 g Instant yeast 3&¾ Teaspoon

2 9inch Loaves with Pullman Pan Lid on

656 g Fresh Milled Hard Wheat 5&¼ cup

446 g Water 1&¾ cup

14 g Salt 2&¾ Teaspoon

13 g Instant Yeast 3&¾ Teaspoon

47 g Oil 3 Tablespoon 1 Teaspoon

70 g Honey ¼ Cup

25 g Vital Wheat Gluten (Optional) 2&½ Tablespoon

12 g Sunflower Lecithin 1&½ Tablespoon

1 13inch Loaf with Pullman Pan Lid On

500 g Hard White Wheat Flour

340 g Water

10 g Instant yeast

10 g Salt

36 g Oil

40 g Honey

19 g Vital Wheat Gluten (optional)

9 g Sunflower Lecithin

1 8×4 Loaf

300 g Hard White Wheat Flour

204 g Water

6 g Salt

6 g Instant Yeast

21 g Oil

24 g Honey

6 g Sunflower lecithin

11 g Vital Wheat Gluten (Optional)

Directions at lovelybellbakes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer