Friday, May 9, 2008

Made bread

So I actually made bread yesterday. My daughter was thrilled. She had two slices for her "after-school snack" and then had toast for breakfast. It was a good mom day! Here is the recipe -- I modified the "Sandwich Bread" recipe in Carol Fensters "Wheat-free Recipes & Menus".

SANDWICH BREAD (link here for a better version)

makes 1 1-lb loaf or an 8x4" pan
(I usually double this recipe so it makes 2 loaves not just 1 and it works just fine.)

2 1/4 tsp active dry yeast
2 Tbsp Sugar, divided (2 tsp & 1 Tbsp+1tsp)
1 C. Warm Water (you may need to add up to 2 Tbsp. more if you use the whole grain flour mix)
2 1/4 C. Flour Blend
2 Tbsp Almond Meal
1/3 C. Dry milk powder (dairy or non-dairy)
1/2 Tbsp Flax Seed Meal
2 tsp Zanthan gum
1 tsp salt
1/4 tsp Soy lecithin granules
1 tsp egg replacer powder
2 Large whole eggs, lightly beaten
3 Tbsp canola oil
1 tsp cider vinegar

1.Grease 8x4-inch loaf pan. Dissolve yeast and 2 tsp of the sugar in warm water (110-degree F) in a small bowl. Let stand for 5 minutes, or until foamy.

2. In a large mixer bowl, combine the yeast mixture with the remaining ingredients (including remaining sugar). With an electric mixer on low speed, using regular beaters, not dough hooks, slowly beat ingredients until just blended. Increase speed to high and beat for 2 minutes. Add more water if necessary

3. Transfer the dough to the prepared pan. Let rise in a warm place until the middle of the dough is slightly higher than the top of the pan.

4. Preheat the oven to 375-degree F. Bake for 45-50 minutes (we life in the mountains and it is usually closer to 40 minutes so keep an eye on it), until the loaf makes a clicking sound when tapped with your fingernail. Cool in pan on a wire rack for 5 minutes. Remove from the
pan and finish cooling on wire rack.

5. This is how I take care of the bread. Before it is completely cool -- slightly warm. I slice it then place the sliced loaf in a "food and bread" bag you buy near the tin foil and place it in the freezer. I always put my regular bread in the freezer slightly warm to retain moisture and I have found it to be true with GF bread as well.

Here is an up close of the slice. Doesn't it look yummy!

TIME SAVER: When I mix up the flour I also create bread "mixes" I place all the dry ingredients (excluding the 2 tsp. sugar for the yeast) in a zip-loc bag and place them in the freezer. I usually make 5-10 of these depending on my time and mood. Then when I need to make bread I go and get the bag out of the freezer let it come to room temperature and add the wet ingredients. It saves a lot of time when I need to make bread.

Whole Grain Flour Mix

I have been trying to create a healthier flour mix that isn't "beany". And this is the one I have come up with and, thus far, my daughter has loved everything I have made with it. Basically I modified the rice flour mixture.
Just a note: the amaranth and buckwheat can be pricier than some of the traditional flours.

1 1/2 C. amaranth
3 C. rice flour (brown or white)
2 C. potato starch
1 C. buckwheat
1/2 C. sorghum
1 C. tapioca starch

You can use it 1:1 for regular flour. Like regular whole-grain flours you might want to add a little extra liquid to your recipe. I live in the desert so I usually have to add about 2 Tbsp to most recipes.


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