Comments on: The Best Sandwich Bread with fresh milled flour

By: Michelle

Michelle — Wed, 18 Mar 2026 14:20:06 +0000

In reply to Nicole. You could bake this into two smaller (standard) loaves.

By: Nicole

Nicole — Mon, 16 Mar 2026 22:18:03 +0000

How would I bake this if I dont have a Pullman bread pan?

By: Michelle

Michelle — Mon, 02 Mar 2026 13:13:37 +0000

In reply to JaneG. It's not easy even finding a mill to purchase right now, there's such a high demand!

By: JaneG

JaneG — Mon, 02 Mar 2026 04:32:55 +0000

I’ll be using commercial flour until I can purchase a mill, but am definitely giving this a try.

By: Lyn May

Lyn May — Mon, 02 Mar 2026 03:24:54 +0000

And I love the detail of your recipe. It really helps!

By: Lyn May

Lyn May — Mon, 02 Mar 2026 03:23:29 +0000

This ‘Tangzhong’ sounds very interesting! I wonder why the finished bread stays fresh longer? I will have to try it. My bread comes
Out nicely now and I use 1/2 red and 1/2
White hard wheat. I also use a mixer, which I think is helpful. I never thought of testing for the window pane. My granddaughter refuses to eat the bread her Mother buys at the store or even the bread Mommy makes. She always wants grandma’s bread. Why does it take so long to cook? Do you think in part it’s because of the covered pan?.

By: Michelle

Michelle — Mon, 02 Mar 2026 03:16:06 +0000

In reply to Jen Little. agree!

By: Michelle

Michelle — Mon, 02 Mar 2026 03:15:50 +0000

In reply to Kimberly Laskowski. oh that's SO cool!! Let me know how it turns out!

By: Jen Little

Jen Little — Mon, 02 Mar 2026 00:49:36 +0000

Thank you! Nothing better or healthier than fresh milled bread!

By: Kimberly Laskowski

Kimberly Laskowski — Sun, 01 Mar 2026 22:29:05 +0000

I have a Pullman pan from my great grandma.
Very excited to try this recipe in that pan ❤️