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I didn’t realize how many drafts were in my blog. I will be posting them to share the fabulousness I made last year and to make room for new posts!

03/03/12 Not exactly what I had in mind when I shook the bread pan to get the bread out but it tasted great anyway. Just not as pretty as I had hoped. I ended up eating the ENTIRE section that is missing, immediately before this picture was taken which was a very short time after it came out of the oven. MMMMmmmmm. I really thought that making bread would be this huge deal and it would be impossible. This was my second bread and neither of them was too difficult and came out delish!

Third bread making experience went a lot smoother on 3/10/12….the bread looks perfect, tastes even better and I finished the entire loaf. No slicing and freezing any of it. This bread has a tendency to stick way more than the quinoa sesame bread, which was my first bread experience. I think next time I will oil the pan a bit more and hope that helps.

Since this post is almost a year old, I have learned in that time that oiled parchment paper in the bottom of the pan is the way to go!

Look at this beauty!!

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Recipe Timeeee:

This is from my favorite GF cookbook Gluten-free Makeovers by Beth Hillson. She is so seriously brilliant it hurts my brain.

Called “Delicious Slicing Bread”

3 1/3 cups Bread Flour #1 (recipe listed below)

1/2 cup nonfat dry milk powder, or substitute

1/2 cup lightly packed light brown sugar (I used brownulated)

2 1/4 teaspoons instant active or dry active yeast

1 1/2 cups plus 2 tablespoons water (105° to 110°F)

2 large eggs

1/4 cup vegetable oil (I used canola)

Spray or oil an 8 1/2 x 4 1/2-inch or 9×5 inch loaf pan.

In the bowl of a heavy-duty mixer, add flour blend, milk powder, brown sugar, and yeast. Mix to combine. Mix together the water, eggs, and vegetable oil in a separate bowl. Add to the dry ingredients. Beat on low for 1 minute. Beat on medium-high speed for 3 minutes or until the mixture is smooth, shiny and has thickened.

Scrape dough into prepared pan. Cover with lightly oiled plastic wrap and set in a warm draft-free area until the dough rises to the top of the pan.

Preheat the oven to 375°F. Remove plastic wrap and bake on the middle rack for 40-45 minutes, until the top sounds hollow when tapped and the internal temp reads 190-200°F.

Remove and turn out onto a wire rack. Cool completely before slicing.

If you do not finish all of the bread in 2 days slice and freeze it.

Bread flour #1 recipe

1 1/4 cups white rice flour or brown rice flour

1 1/4 cups sweet white sorghum flour

1/2 cup amaranth flour

3/4 cup cornstarch or tapioca starch

3 tsp xanthum gum

1 tsp salt

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