Friday, December 26, 2008

Favorite Sandwich Bread - Ginger Lemon Girl

Favorite Sandwich Bread
Ginger Lemon Girl

I just love making bread lately. The house just has that "homey" feel when there is the smell of bread baking. I wanted to try a recipe that a fellow gluten free friend recommended. I scanned the ingredients and thought "another time when I have more time". I also needed a few of the ingredients. It is a lot of *stuff* but this bread is well worth it! It is from the Ginger Lemon Girl Blog. I made a few changes to the recipe so here is my version.

Dry Ingredients:
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/4 cup millet flour
1/4 cup potato starch
3 heaping tablespoons ground flax seeds
1/2 cup instant non-fat milk
3 teaspoons xanthan gum
1 teaspoon unflavored gelatin
1 Tablespoon Sure Jell
1/2 teaspoon salt

Leavening/Proofing Ingredients:
2 1/2 teaspoons active dry yeast
2 teaspoons brown sugar
1/4 cup warm water (110 degrees)

Wet Ingredients:
1 1/4 cup warm water (110 degrees)
3 eggs, room temperature, beaten
1/4 cup butter, melted
1/4 cup brown sugar
1 teaspoon apple cider vinegar


Proofing the Yeast: Mix together yeast, 2 teaspoons brown sugar, and 1/4 cup warm water. Set this mixture aside to proof. It should become aromatic, bubbly, and appear to be "growing" if it's proofing correctly.

In the bowl of your stand mixer whisk together ALL dry ingredients. Whisk or sift ingredients together thoroughly. Set aside.

In a medium sized bowl whisk together all wet ingredients. Add proofed yeast to this mixture. If your yeast did not get bubbly and aromatic, start fresh with new yeast.

Using the paddle attachment of your stand mixer on slow speed, gently pour wet ingredients into the dry ingredients. Mix dough on medium speed for 5-8 minutes. Occasionally use a rubber spatula to push dough down the sides of the mixer bowl. While your dough is mixing, you can prepare your loaf pans. (Finished dough should resemble a VERY thick cake batter)

Heat oven to 200 degrees and CUT OFF immediately. Spritz loaf pan (or pans if you are using smaller 8 x 4 1/2 pans) with non-stick cooking spray or olive oil.

Pour dough into loaf pan (or pans -- dividing evenly).
Spray a sheet of plastic wrap with non-stick spray and gently cover the loaf pan, with the sprayed side facing the dough.

Place covered loaf pans in the warmed oven and let rise for 50 minutes to an hour for large loaf pan, or 30 minutes for 2 small loaf pans. The dough should have risen to the top of the pans. GENTLY remove plastic wrap.

Heat oven to 350 degrees.

Place risen loaf of dough in the oven. For a large 9 x 5 or 10 x 5 loaf, bake 45-55 minutes. For smaller 8 x 4 1/2 loaves bake 30 minutes. Crust should be light brown in color and a thermometer placed in the middle of the loaf should read around 190 for a finished loaf.

Let loaf or loaves cool completely before cutting.

I store this bread on the counter for 2 days, if there is leftover bread after that point, I refrigerate or freeze remaining slices.

Frozen or refrigerated bread slices and be made soft and pliable again by microwaving on medium power for 10-20 seconds.

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Isn't it beautiful?

To your health - gluten free!


1 comment:

Anonymous said...

Can't wait to try this, thanks