Fresh Milled Flour Everyday Sandwich Bread
Makes 2 loaves (4×8 pans)
Soft sandwich loaves from fresh-milled hard white wheat and Kamut, rested to hydrate the flour before kneading.
| prepMill the flour (about 405 g / 14.3 oz hard white + 80 g / 2.8 oz Kamut for the 4-cup batch) | ||||||||||
| prepLine two 4×8 in / 10×20 cm bread pans with parchment | ||||||||||
| prepPreheat oven to 350°F / 175°C near the end of the second rise | ||||||||||
| 180 g water | Microwave until butter melts | Mix in sugar, egg & salt | Add flour, mix until no dry flour | Rest 15 min to 2 hrs | Mix in yeast | Knead until windowpane (up to 25 min) | Rise until doubled, 1-2 hrs | Divide, shape, pan; rise 40-50 min | Bake 350°F / 175°C, 30-40 min to 190°F / 88°C | Unmold, cool 1 hr before slicing |
| 180 g milk | ||||||||||
| 42 g butter | ||||||||||
| 63 g sugar or honey | ||||||||||
| 1 egg (50 g) | ||||||||||
| 1 1/2 tsp salt | ||||||||||
| 485 g fresh milled flour | ||||||||||
| 2 tsp instant yeast | ||||||||||
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