| 1 |
Combine all the dry ingredient in a glass mixing bowl except 42 grams of wheat protein isolate 5000. |
| 2 |
Then put the wet ingredients in an electric mixing bowl. |
| 3 |
With the paddle, mix the wet for about 1 minute on low then add the dry mixing till well combined. |
| 4 |
Change the paddle for the dough hook and knead with the hook for 8 to 10 min adding the 42 grams of wheat
protein isolate 5000 as needed until the dough pulles away from the sides of the mixing bowl and climbes up the hook. |
| 5 |
Then form dough and place in a lighly greased covered 2 quart bakeware dish. |
| 6 |
Let rise for 4 hours in the fridge. |
| 7 |
Preheat oven to 350 degrees. |
| 8 |
Bake 35 to 45 mins or until golden brown. |
