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Fresh Milled Sandwich Bread In Zojirushi Bread Maker

Keeping up with the demand for homemade bread in a large family and busy household during the school year poses quite the challenge. However, after discovering the non-toxic Zojirushi bread maker, I found a fresh-milled bread recipe that works for all of my family's sandwich needs. I don't have to buy bread at the store and compromise my family's health anymore!
Serving Size 1 2-pound loaf

Ingredients

  • 1 1/3 cup warm water (95°-100°)
  • 1 egg
  • 1/3 cup avocado oil
  • 1/4 cup honey or pure maple syrup
  • 1 Tbsp sunflower lecithin (optional, but fewer crumbs)
  • 4 1/2 cups + 2 Tbsp fresh-milled flour hard white wheat
  • 2 tsp salt
  • 1 3/4 tsp instant yeast

Instructions

  • Let's make bread! In the order listed above, you'll add the ingredients to your Zojirushi bread maker.
  • When it comes to adding the salt, I like to split the salt measurement into 1 tsp each, and add the salt on each end. You want to keep the salt away from the yeast at first, until it starts kneading the dough.
  • When adding the yeast, create a hole in the center of the flour and add the yeast. This keeps the yeast separated, which is what you want.
  • Once all the ingredients are added to the insert, it's time to set your machine.
  • We'll be using the HOMEMADE course, which is number 15. Here's the breakdown:
    Rest: 20 minutes
    Read: 25 minutes
    Shape: OFF
    Rise 1: 35 minutes
    Rise 2: 15 minutes
    Rise 3: OFF
    Bake: 45 minutes
    Keep Warm: OFF
  • Once the bread is complete, immediately remove the insert from the bread maker, use oven mitts, it's HOT!
  • Let it rest on the counter for 10 minutes, then invert the bread onto a drying rack to cool. Let it cool for at least 2 hours before slicing.
  • Leave it out on the counter for 3-4 days, or store in the freezer for up to 2 months.
  • If you choose to store it in the refrigerator, it will dry out faster, but it'll still be great for toast. We use this bread for all our sandwich bread needs.

Notes

My recipe is much different than Sue Beckers'. I attempted many recipes 10 times before I finally got the perfect loaf of bread. The trouble I ran into was too much yeast and not enough flour. Then, during baking, I adjusted the timing to create the perfect environment for my bread to bake. Enjoy!