Mix together flour, sugar, salt, asorbic acid, and instant yeast (I use SAF instant) until well combined.
Mix warm water and vinegar
In the bowl of a stand mixer fitted with a dough hook, mix the water mixture and the dry ingredients scraping the bowl until the dough comes together.
Let the dough sit covered (I use a plate) for 10-15 minutes to let the flour absorb the liquid.
After the rest, lift the cover and knead the dough in the mixer using the dough hook for 3-5 minutes.
Turn oven to 350°F and turn off in 1 minute.
Scrape the dough onto a clean surface. Dough should be slightly sticky at this point. If needed, spray work surface, hands, and rolling pin with alittle water to prevent the dough from sticking.
Roll dough into a rectangle about 8” X 12” and roll into a tight loaf.
Place the dough into the prepared bread pans, gently pressing it into the corners (See above for the link to our nonstick pans).
Place the pans in the warm oven and allow them to rise for 20 to 40 minutes, until the dough is nicely domed above the tops of the pans.
Without removing the pans from the oven, turn on the oven to 350°F and set the timer for 35 minutes.