Soft, fluffy fresh‑milled sandwich bread—made simple. This beginner‑friendly recipe walks you through milling your flour, mixing the dough, shaping, and baking the perfect everyday loaf. No experience needed, just delicious results. Perfect for: sandwiches, toast, meal prep Uses 100% fresh‑milled wheat
- One 16.9 fluid ounce bottle of Organic Extra Virgin Olive Oil, Cold Extracted
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- Great for salads and marinades
Stuff You Need
- 2.5 Cup Warm milk 110 degrees
- 1/3 Cup of Sugar (Honey can be substituted)
- 1.5 Tablespoons Active Dry yeast
- 1/3 Cup Olive Oil
- 2 Eggs
- 1 Tablespoon Salt
- 1000 Grams Freshly Milled Hard White Wheat
Instructions
Mill 1000 grams of hard white wheat — your kitchen will instantly smell like a pioneer homestead, but with better lighting.
Warm the milk in the microwave until it hits 110°F. (Warm enough to wake the yeast up, not warm enough to scald its feelings.)
Pour the warm milk into a large mixing bowl and whisk in the sugar and yeast. Let it bloom for about 10 minutes, or until it looks foamy and proud of itself.
Add the oil, salt, and eggs, mixing until everything is smooth and friendly.
Dump in 1000 grams of your freshly milled flour and mix until fully incorporated. It’ll look shaggy at first — that’s normal. It’s just getting its life together.
Knead the dough until it’s smooth and elastic. In a Bosch mixer, this takes about 15 minutes. (Your arms will thank you for not doing this by hand.)
Shape the dough into a round ball and let it rise for 30–40 minutes. A folding proofer works beautifully here, but a warm corner of the kitchen does the job too.
Once doubled, divide the dough in half and place each half into loaf pans. Let them rise again until they start to mound over the top, about 20 minutes.
Preheat your oven to 350°F.
Bake the loaves for 30–35 minutes, or until the internal temperature hits 200°F and your house smells like a bakery that charges too much for sourdough.
Let the loaves cool completely before slicing…
If you can wait that long.
(I never can. I slice into it like a feral woodland creature every time.)
- Cake yeast in semi-dormant state for long shelf life
- Ideal for all yeast doughs; not recommended for use in one-hour-or-less bread-machine cycles
- One jar equal to 16 1/4-ounce packets and sufficient to raise 64 cups of flour
Had a great time with this one, we hope you try it!
Mary
@southerspoon
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