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Old Stone Mill Bread Recipes

Old Stone Mill White Bread

by Louise Richards
  • 6 ½ cups of Old Stone Mill Fine flour
  • 1 ½ tbsp of instant dry yeast
  • 1 ½ tbsp of table salt
  • 3 tbsp of vegetable or canola oil
  • 1 tbsp of white sugar
  • 2 cups of warm water
Place all the ingredients in a bowl.

Mix for 2 to 3 minutes

Knead for approximately 10 minutes

Place dough in bowl and cover with a plate

Ferment for 1 hour 20 minutes

Turn out dough on counter and knock back

Bench for 10 minutes

Mold to desired shape (makes 2 loaves)

Proof, covered with clean tea towel, for 1 hour

Heat oven (with dry steam tray) to 450°F (230°C) for at least 5 minutes before baking.

Add small amount of water to steam tray. Bake bread for 30 minutes. Take steam tray out after 10 minutes.

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Tel: 613-928-2584 (office)
Email: info@deltamill.org
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