Monday, May 15, 2006

Yeast Bread

This is one of the few recipes we obtained that was originally a gluten-free recipe. We do not know its origin, since my wife got her original version from a family member. When I tried searching the internet I could not find anything very similar, although I did find many recipes that were slightly similar.

We changed it to use our flour mix rather than a listed blend of several flours, and also made other minor changes.

We normally make a double batch.

In an electric mixer's bowl combine:
  • 1 3/4 cup lukewarm water
  • 1 1/2 Tbsp yeast
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 2/3 cup powdered nonfat milk
  • 1 tsp rice vinegar (can substitute cider, wine, or apple vinegar, but not malt vinegar since malt has gluten)
Let this combination sit a few minutes, then add:
  • 3 cups gluten-free flour mix
  • 3 tsp xanthan gum
  • 1 1/2 tsp salt
Mix these dry ingredients together on low.

Either next, or after the first rising of the dough, add:
  • 3 eggs, beaten
Mix these together at a medium speed. (Note that "medium" is not "halfway maximum"; with our DeLonghi mixer, "medium" for mixing is only 2 out of 10.)

Remove the mixing bowl from the electric mixer. Cover it with plastic wrap and a towel. Let the dough rise for 60-90 minutes or until it doubles in size. (You can let it rise longer, since the plastic wrap keeps it from overflowing.)

Preheat the oven to 350 degrees.

(If you wish, run the mixer on medium for 3 minutes before baking to compact the dough. This is not necessary.)

Spoon the dough into rolls, loaf pans, or a cookie sheet. We have found that for sandwiches it works nicer to use large cookie sheets to make big "slices" of bread we cut into pieces, rather than making a loaf and slicing it. Loaf pans work well for making a filled bread with this recipe.

(If you ran the mixer after the dough rose, let the dough rise again now.)

Bake loaf pans for 50-60 minutes. Bake rolls or filled cookie sheets for 30-40 minutes. Thump to test if done.