New Yeast Bread
This is the main bread from Bette Hagman's "The Gluten Free Gourmet Cooks Fast and Healthy". In my opinion, it's just as good as store bought bread, especially when eaten fresh. The directions for this recipe are for baking with a 1 lb bread maker. I actually have a 2 lb bread mixer, so I simply double the recipe. If you want to try more of Hagman's recipes, here's a link to the book on Amazon: - http://www.amazon.com/...
Ingredients
- 2 Cups GF Flour (6 parts rice flour, 2 parts potato starch, 1 part tapioca flour)
- 4 teaspoons Potato Buds (basically an instant mashed potato mix)
- 1 3/4 teaspoons xanthum gum
- 2/3 teaspoon unflavored gelatin
- 2/3 teaspoon salt
- 1 teaspoons Egg Replacer (if you don't use the normal eggs)
- 3 tablespoons dry milk powder
- 3 tablespoons sugar
- 1 3/4 teaspoons dry yeast
- 1 egg + 1 egg white
- 2 tablespoons margarine, melted
- 2/3 teaspoon vinegar
- 2 tablespoons molasses
- 3/4 cup plus 2 tablespoons water
Directions
- Step 1
Combine the dry ingredients minus the yeast (flour, potato buds, xanthum gum, gelatin, salt, egg replacer (if you're using it), milk powder, and sugar) in a mixing bowl.
- Step 2
In another bowl, combine the wet ingredients (egg, margarine, vinegar, molasses, and water).
- Step 3
This step depends on your bread mixer. For my Zojirushi, you put the wet ingredients in the bottom of the mixing pan. Add the dry ingredients on top. Finally, make a well in the dry ingredients and add the yeast.
- Step 4
Time to bake! This step also depends on your bread maker. Again, for my Zojirushi, I use the following cycles: 30 minute knead, 45 minute rise, and 1:00 bake. Sometimes I'll repeat the knead cycle if things don't look well enough mixed.
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Rating
Summary
- Prep. Time: 20 minutes
- Cook. Time: 2 hours 15 minutes
- Makes 8 slices
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