1 and 1/8 cups lukewarm water
1 tbsp active dry yeast at room temperature or 2 teaspoons instant yeast*
2 3/4 Cups Lehi Roller Mills baking flour or All Purpose unbleached white flour
2 tablespoons granulated sugar
1 teaspoon salt
* if using active dry yeast, to the east into the water. Let stand for 3 to 5 minutes to soften and activate the East. If using instant yeast, mix the yeast into the flour.
Mix the dry ingredients together and add water to dry mixture and mix until all the ingredients are combined.
Lightly flour hands and counter surface.
Place dough on floured surface and continue to work with hands, kneading dough into a smooth elastic ball.
Or mix with your electric mixer- which is what I do with my KitchenAid mixer with a dough hook.
Knead for approximately 15 minutes, or if using a bread mixer, attached I need hook and mix on low speed for 15 minutes.
Check for gluten development by gently stretching dough between fingers and thumbs.
They should feel slightly sticky and soft and will stretch without tearing.
Add additional water or flour as needed, 1 tablespoon at a time.
Place in an oil bowl and cover with plastic wrap and let rise until doubled in size.
Punch down, turn into loaf shape and place in a greased bread pan.
Cover and allow to rise until the top of the dough is approximately 1 inch above the top of the greased pan.
Bake in a preheated 350 degree oven for 30 to 35 minutes.
Remove from pan and cool on rack before slicing and storing.
This recipe came from on the bag of the Lehi Roller Mills Artisan baking flour that is unbleached and enriched.
Lehi Roller Mills company has been a family tradition since 1906 and is made in Lehi, Utah.
You can go to
http://www.Lehi Roller Mills.com if you’d like to read more about them.
March 11th, 2016
This recipe came from the side of the Lehi Roller Mills artisan flour bag.
Paulette L Motzko