Truely Yeast Bread

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Truely Yeast Bread (Wheat & Gluten Free) by

Beth

This recipe is in the category Special diet breads

 

Posted By: ViB

 

Ingredients

 

3 c GF Flour Mix (recipe follows)

1/2 c Lukewarm water

1 1/2 Yeast cakes or 1 1/2 tablespoons yeast

granules

1/4 c Sugar

3 1/2 ts Xanthan gum

1/4 c Shortening

2/3 c Dry milk powder

1 1/4 c Water

1 1/2 ts Salt

1 ts Vinegar

2 ts Sugar

3 Eggs

 

Directions

It is not easy to turn out a yeast bread recipe

without wheat that

smells, slices and tastes like wheat bread. This

recipe is adapted

from the nutrition dept. of the Univ. of Washington

School of

Medicine.

 

Combine flour, sugar, xanthan gum, milk powder, and

salt in bowl of

heavy duty mixer. Use your strongest beaters.

 

Dissolve the 2 teaspoons of sugar in the 1/2 cup of

lukewarm water

and mix in the yeast. Set aside while you combine the

shortening and

1 1/4 cups water in saucepan and heat until shortening

melts.

 

Turn mixer on low. Blend dry ingredients and slowly

add shortening

and water mixture and the vinegar. Blend, then add the

eggs. This

mixture should feel slightly warm.

 

Pour the yeast mixture into the ingredients in the

bowl and beat at

highest speed for 2 minutes.

 

Place mixing bowl in a warm place, cover with plastic

wrap and a

towel, and let the dough rise approximately 1 to 1 1/2

hours or until

doubled. Return to mixer and beat on high for 3

minutes. Spoon the

dough into 3 small (2 1/2 " x 5 " ) greased loaf pans or

1 large one.

Use muffin tins and bake any remaining as small rolls.

Or make all

rolls (approximately 18).

 

Let rise until the dough is slightly above the top of

pan. Bake in

preheated 400 degree oven for 10 minutes. Place foil

over bread and

bake large loaves 50 minutes longer, small loaves

slightly less time,

and rolls about 25 minutes.

 

 

Notes about this recipe: The dough texture will seem

more like cookie dough

than bread

dough, so don't be alarmed. Bread is better when baked

in small loaf

pans and delicious in rolls. I have successfully

doubled the recipe

to turn out 2 large loaves plus 18 rolls in the muffin

tins or 3

small 2 1/2 " x 5 " loaves plus 24 rolls. This bread

freezes well. For

convenience, slice before freezing. This bread may be

made with

either brown or white rice flour in the GF flour mix.

 

GF flour mix: 2 parts white rice flour 2/3 part potato

starch

flour 1/3 part tapioca flour

 

Source: The Gluten-Free Gourmet by Bette Hagman

 

The book says xanthan gum is necessary for all yeast

recipes

to help make the breads springy and chewy. It helps to

replace the

gluten the rice and potato flours lack.

 

Posted by Patty Smith. Reposted by Fred Peters.

 

This recipe's id number is

984309950795.