In a large bowl or stand mixer, add everything except for the yeast and salt. Mix until combined, cover and rest for 30 minutes.
880 g. freshly milled soft white wheat (about 7 cups), 640 g. warm water (2¾ cups), 95 g. avocado oil (½ cup), 80 g. honey (¼ cup), 2 tsp. fresh squeezed lemon juice
Add the salt and yeast. Knead by hand for 12 minutes or with the dough hook on the stand mixer for about 7 minutes. You want it to pass the window pane test.
2 tbsp. active yeast, 1 tbsp. salt
Cover the dough and let it rise for 45 minutes until doubled in size.
Divide the dough into two equal halves and shape it into a log shape.
Place the dough into buttered or oiled pans. I like to put butter on a paper towel and rub it on the sides and bottom of the pan.
Cover the dough and let it rise for about 30 minutes or until the loaves have doubled in size.
Preheat your oven to 350°.
Bake the loaves (uncovered) for 35 minutes or until they reach an internal temperature of 200°.
Remove the loaves from the pans and place them on a cooling rack. Let them cool completely if possible and then slice and enjoy!
