I think it's a hit....
Dad - open invitation to come back and try THIS loaf!
Monday, February 15, 2010
Just for you Dad
I read that comment Dad. And took it to heart and baked up a loaf of bread that would make any Gluten Monster (Brad) stand up and take notice. I actually did read the recipe - and re-read and read it again. I got out my electronic temperature gauge and heated the water to exactly the specifications (115F). I measured and I sifted and tried not to fiddle with the ingredients too much. The recipe calls for rapid bread cycle. This just produced a hunk of yuck. I look at the nice picture on The Gluten Free Goddess's website. My bread just didn't even LOOK the same. On Basic bread cycle, with regular dry active yeast the hunk of yuck turned into something spectacular - or as spectacular as Gluten Free bread can. It was crusty on the outside, moist on the inside and had little air holes like regular home made bread.
I think it's a hit....
Dad - open invitation to come back and try THIS loaf!
I think it's a hit....
Dad - open invitation to come back and try THIS loaf!
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2 comments:
The best Bread I've done so far is a raison bread. It was so good!!!!
1 1/3 rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/2 cup granulated sugar
1/4 cup nonfat (skim) milk powder
1 tbsp xanthum gum
1 tbsp instant yeast
1 1/4 tsp salt
1 tbsp ground cinnamon
1 cup water, warmed to 350 F
2 tbsp vegetable oil
2 tsp cider vinegar
2 eggs
2 egg whites
1 1/2 cups raisons
1. In a large bowl combine rice flour, potato starch, tapioca starch, sugar, milk powder, xanthan gum, yeast salt and cinnamon. Mix well and set aside
2. pour water oil and vinegar into the bread machine baking pan. add eggs and egg whites.
3. Select the Rapid two hour basic cycle. allow the liquids to mix until combined. As the bread machine is mixing, gradually add the dry ingredients. Incorporate all dry ingredients within 1 to 2 minutes. Add raisons
4. When the mixing and kneading are complete, remove the kneading blade. Quickly smooth the op of the loaf. Allow machine to complete the cycle. Remove loaf immediately and let cool completely on a rack.
This recipe is from The Best Gluten-Free Family Cookbook by Donna Washburn and Heathe Butt
Hope you like it!!
Ohh ..a little trick that I read somewhere along the way. Never throw away a "hunk of yuck", those are trophies and should be mounted on the wall! kidding. Use them to make bread pudding, toast them for croutons or save them for stuffing!!
I thought it was great advice, otherwise all those expensive ingredients go to waste everytime there's a messed up batch. Believe me I have had my share of messed up batches...you are not the only one. Its all a part of learning to bake gf.
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