Zojirushi and fresh milled flour
Hi all! A while back, my husband purchased a Nutrimill to grind our own flour. He lost interest and it has been sitting in a cabinet. I just picked up a Zojirushi bread maker and I want to start grinding my own flour and baking bread. I have googled all sorts of keywords looking for a good recipe and I am really confused by what I am reading. (I am new to bread making)
I think the biggest point of confusion for me is the use of gluten. I have found some recipes that use it and others that don't. The few that don't use gluten use an egg and milk; is this to replace the protien of the gluten? Which would I have better results with?
I am looking for a recipe that will make a good sandwich bread; something not super dense. I currently have winter white wheat berries I can use. Ideally, I would like something I can bake in the machine, but if I have to, I am willing to bake in the oven. I would rather not sift out the bran; is this necessary to get a lighter loaf?