I need to make bread using sodium hexametaphoshpate; does anyone have a recipe for that?

I am unsure why that would be called for in a bread recipe; are you doing this for a class or something? Sodium hexametaphosphate is a preservative and ';flavor protector'; but it certainly would be hard to obtain on a small scale for the average consumer. It is an ingredient in Better Than Eggs brand egg substitute, so if all you need is for this chemical to be present in your bread recipe, you could use that in place of eggs (maybe make a challah?).