Sunday, January 4, 2009

Bread, as simple as it gets

My family doesn't like the grain breads much, and my husband cannot eat the bean flours at all, so I make a lot of white bread. Here is my favourite recipe:

Put in bowl of heavy-duty mixer:
7 cups gluten-free flour mix*
1 cup soy milk powder**
5 tsp (25ml) guar gum
1 1/2 tsp salt
1/2 cup sugar
1 tbsp yeast

Turn the mixer on low and add:
1/2 cup sunflower oil (or canola, or whatever)
2 tsp vinegar
4 eggs

Slowly add:
3 3/4 cups warm water (maybe a little less)

The consistency should be heavier than cake, lighter than cookies. You shouldn't be able to pour it, but you shouldn't be able to mold it either. It's quite sticky.

This makes either 3 loaves, or two loaves and 12 buns. If you're making buns, do them in english muffin rings, or deep muffin cups.

Cover and let rise until just about doubled in bulk. 20 mins or so for buns, 40 minutes or so for bread.

Put in preheated 350 degree oven for 20 minutes (for buns). 10 minutes for bread. Then cover the bread with aluminum foil and bake for another 50 minutes. Alternatively, bake at 350 for 10 minutes and then at 275 uncovered for about an hour. The bread will sound hollow when you knock on it.

It's yummy. But I like my flax bread better! :)

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