Sifted Artisan Yeast Bread for a Bread Machine

Not all stone-ground flours are suitable for use in a bread machine, but Janie's Mill Sifted Artisan Bread Flour will give you great results. Its moderate protein content and 80% extraction means that it won't be overworked in your bread machine, and will give you an airy, delicious loaf. Simply mix the ingredients together, and return a few hours later for freshly baked bread -- no muss, no fuss! 

This bread machine recipe was developed and tested by Lynne who is in charge of Janie's Mill wholesale accounts. It yields a quick, no-nonsense loaf for bakers who want the comfort of homemade bread even on the busiest of days.  

Yield: 1 loaf (1.5 lbs.)

Time: 4 hours

Ingredients

• 1 cup (227 g) warm water
• 2 Tablespoons (28 g) vegetable oil
• 2 3⁄4 cups (330 g) Janie's Mill Sifted Artisan Bread Flour
• 2 Tablespoons (25 g) granulated sugar or maple sugar
• 3⁄4 teaspoon salt
• 2 1⁄4 teaspoon Red Star Quick-Rise Bread Machine Yeast

Instructions

1. Add ingredients to the bread machine pan in the order listed above. Putting the liquid ingredients in first will help you avoid floury spots in the final product. 
2. Select the white bread setting to start the baking process. The bread will be done in about three-and-a-half hours.
3. Remove bread from the pan and let it cool on a wire rack before slicing. The bread will keep for up to four days at room temperature and can be frozen for up to three months. 

Baker's Notes:

• We tested this recipe in a Cuisinart Compact Automatic Bread Maker (CBK-110 Series). The timing of the bake may vary depending on your specific bread machine's settings.