This bread is made from flour milled from Red Hard Spring Wheat and Soft White Winter Wheat.  In both flours most of the bran has been removed.  The result is a lighter loaf that is more like white bread but will have a golden color and a higher nutritional value than regular white bread.  This recipe can be used to make sandwich bread or a baguette.

3 C. Sunrise Golden White Pastry Flour

3 1/2 C. Sunrise Golden Wheat Flour

1Tbsp. ascorbic acid

2 Tbsp. white or brown cane sugar

2 Tbsp. salt

2 Tbsp fresh yeast

3 C very warm water (110degrees F)

Measure flour into mixing bowl.

In another bowl mix until combined water and all other ingredients except yeast.

Sprinkle yeast directly on flour.

Pour the liquid on the flour and mix well with a wooden spoon or using your hands.

After it is mixed thoroughly, let it rise once.  Rising time will depend on room temperature and humidity.  It should rise to double its size in 1-2 hours.

Punch it down gently and place in refrigerator in covered bowl large enough to accomodate additional rising.  Check in a few hours - it probably will need to be punched down again. 

Store in refrigerator until you want to use it - any time up to a week. 

Makes three 1 1/2 lb. sandwich loaves.

To make a loaf of bread, cut off a thrid of the dough, about 1 1/2 lbs. 

Flatten the dough on a floured surface, then fold and roll the dough up so that it will fit into your well oiled pan.

Let rist until above the top of the pan.  Again, depending on humidity and temperature it might take 2-4 hours.  Place in preheated 375 degree oven for 35-40 minutes.  Internal temperature should be 190+ degrees F when finished.  Remove from pan immediately to cool on wire rack.