Friday, May 31, 2013

Gluten Free Basic Sandwich Bread

Gluten Free Basic Sandwich Bread

This is a very simple bread to make.
It makes great cold sandwiches, wonderful grilled sandwiches, toast and French Toast.

In a Kitchenaid Bowl combine: Using a hand wire whisk to mix together

1 ¼ Cups Milk 110*

4 Tbl. Sugar (You can use half the amount of sugar if your cutting back on sugar)

2 ½ tsp. Yeast

Let Proof for 5 Minutes

Add to the Yeast mixture using the Paddle of the Kitchenaid mixing until combined

¼ Cup Melted Butter

3 Eggs; room temperature; slightly beaten

1 tsp. Apple Cider Vinegar

In a medium bowl whisk together:

3 Cups Gluten Free Flour (***See foot note ***)

1 ½ tsp. Xanthan Gum

1 tsp. Salt

Slowly add the Flour Mixture to the Wet Ingredients on low speed

Scrape down the bowl.

Turn the Mixer to Medium High and Mix for 3-4 Minutes

Scrape down the dough

Leave the Dough in the bowl. Cover with plastic wrap that has been sprayed with cooking spray

Rise in a warm place for 1 Hour.

Using a wooden spoon deflate/stir the dough

Pour the dough into a Sprayed 8X4 Loaf Pan (in the video I said 9X4 pan but I used an 8X4 pan)

Use a wet spatula to help spread out the dough try form a dome in the center of the bread.

Cover with Plastic Wrap sprayed with Cooking spray and rise 20-30 Minutes or until the Dough is about 1” above the top of the pan.

Bake in a Pre-Heated 350* oven

for 40-45 Minutes or until done.

I use a digital thermometer,, inserted into the center of the Bread..when it reaches an internal temperature of 205-210* the Bread is done.

Remove the pan and place on a wire rack.

Brush with some melted butter for a soft crust.

Let the bread completely cool before you slice it.


 (***FOOT NOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits
I got this recipe at the Gluten Free Expo

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

During the cold months I rise my breads by the wood stove.
When we are not using the wood stove I rise my breads in the Microwave:
Take a kitchen towel and wet it with water
Heat in the microwave 1-2 minutes or until very hot
Place the Bread pan on top of the Hot/Wet towel in the microwave and let rise.
Do not open the microwave during the rising. If the bread didn't rise sufficiently..remove the bread pan,,
Re-wet the towel and Re-heat for 1-2 minutes.. place the bread pan back into the Microwave until fully risen.

Kitchenaid Mixer:

Taylor Pro Kitchen Waterproof Digital Thermometer:
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.

I like to use my Bosch Meat Slicer to get even slices of Bread.

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software

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