Gluten-Free Sourdough Revisited - Whole Grain Bread

My first loaf of sour dough bread was a bit too fluffy for my preference, as I never liked ‘white’ bread.  So I had run out of purchased bread and decided to try making a whole grain type of bread again.  It’s been a few years since making a loaf, so it was about time!

 

I’m not really a sandwich eater, but love toasted whole grain bread slathered with peanut butter.  I can eat that for breakfast or dinner!

 

After having to give up the wheat family of grains, I really still miss the whole wheat 12-grain toasted bread.  Of course, I will never eat it again, but I can reminisce fondly about it.  I don’t dwell on what I can’t eat, but on what I can.  I have found a lot of new foods that I never looked at before having to go gluten-free.  But there are still the old ones that are naturally gluten free.  Fresh fruits, vegetables, nuts, most grains, fresh herbs and of course unprepared meat and fish, if not vegetarian or vegan are all gluten free.  Concisely speaking, I will never starve due to lack of food to eat!

 

My sour dough starter has been in and out of the fridge off and on.  It doesn’t bubble like it did at first, but the taste is still there, so I will not throw it out.  There is about one cup left, so it is back in the fridge for another loaf in the future.  I will just start another one probably with sorghum flour instead of rice to see how if fares.  And of course, I will probably replace some of the rice flour with sorghum since the starter is also rice flour.

This bread has the texture of the 12-grain whole wheat bread that I used to buy.  If you liked the whole grain breads with the tiny seeds, you will like this one.  If you only liked ‘white’ bread, this one is not for you.

 

After completely cooling the loaf, it is in a bread bag, in the fridge. It is easily sliced with a bread knife or for thinner slices, use an electric knife.

 

 I have always bought different sized bread bags from King Arthur Flour over the years, because I always baked bread.  Most plastic bags available in grocery stores are thin and will puncture easily, so they need to be doubled.

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Gluten-Free Sourdough Whole Grain Bread - 2014

 

 

 

Ingredients

 

Dry Ingredients:

1 1/2 cups Brown Rice Flour, fine milled

1/2 cup Tapioca Flour

1/4 cup Sorghum Flour, fine milled

1/2 cup Buckwheat Flour

1/4 cup potato starch

1 1/2 tsp Sea Salt

2 tsp Xanthan Gum

2 tsp Yeast

1/2 tsp ginger powder (dough conditioner)

1/2 tsp ascorbic acid (dough conditioner)

1 1/2 tsp pectin (dough conditioner)

1/4 tsp citric acid (‘ sour salt’ improves sour dough taste)

2 Tbsp sugar

 

Wet Ingredients

3 Eggs

3 tbsp Extra Virgin Olive Oil

1 tbsp Molasses

1 1/2 cups Water

1/2 cup sour dough starter (stir thoroughly before measuring)

 

Seeds

2 tbsp Teff seeds

1 tbsp Millet seeds

 

Procedure

Whisk all Dry Ingredients together into the mixer bowl.  Start mixer on low and allow mixing a few seconds. 

 

Whisk Wet Ingredients (eggs, water, oil, starter and molasses).

Gradually add the combined Wet Ingredients into the running mixer. 

While still on low, scrape down the sides of the mixing bowl to get all of the flour mixed in.

 

Turn mixer to medium speed and beat for 4 minutes.

Generously grease a 9x5 loaf baking pan/dish with shortening

 

Once the batter has finished mixing, scrape it into the prepared baking pan/dish.  Cover and let it rise to double about 1 hour or more.

 

 

Preheat oven to 350 degrees. Bake 45-50 min in absolute middle of oven. Bread should be browned, bur not burnt.  If bread is browning too fast, tent it with a piece of aluminum foil.

 

When finished baking, turn off oven and let it sit in oven 5 minutes.  Remove from oven, using a spatula, slide it along the sides to loosen the areas that may be stuck. Gently shake the baking dish to loosen from all sides and bottom.  Turn out of the dish on the side, letting it cool on a wire rack.  Allow cooling completely before slicing

 

 

 

 

 

 

 

Servings: 20 

Makes: 1 medium loaf

 

Nutrition (per slice): 131 calories, 3.3g total fat, 1.9g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g alpha linolenic acid, <1g saturated fat, 31.7mg cholesterol, 163.8mg sodium, 12.5mg calcium, 93.3mg potassium, 18.2mcg folate, 78.5mg phosphorus, 4.5mg phytosterols, 0mcg lycopene, 3.1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 0mg vitamin c, 2.6IU vitamin d, <1mg zinc, 22.8g carbohydrates, 1.7g fiber, 21.1g net carbohydrates, 2.1g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 2.8g protein.

 

 

Tips

The dough conditioner can be purchased already mixed (Dough Enhancer by Authentic Foods (ingredients: ginger, ascorbic acid, lecithin).  The individual ingredients can be purchased separately in spice aisle and lecithin can be purchased in some health food stores. Buying the prepackaged bottles saves money and time.  I am so accustomed to DIY mixing, I often forget that I have a bottle in the fridge. One bottle goes a long way!

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© 2014 http://retiredwithnoregrets.blogspot.com/

Gluten-Free Sourdough Yeast Rolls (Baked In a Muffin Tin)

After making a sourdough starter, I decided to try making rolls. Yeast rolls were the best thing I can remember having growing up. There was that good smell during the mornings to wake everyone up!

 

These are made using part DIY mix. I had little bits of different flours and mixes, so I mixed them and added a bit of starch to smooth it out. Cookbook software helps a lot in pointing out how much starch or fiber is in a mix, so it is worth buying, if DIY flour mix is your preference.

 

This batch was baked in a deep muffin tin about the size of a medium-sized hamburger bun. I also baked a few mini buns. The entire recipe makes about 8 of the larger buns. They are the texture of baguettes. After leaving them on the counter for two days, they were drying out a bit, but never crumbly. That is why the description is given as the texture of baguettes or French bread.

 

Near the end, there is an approximation of the breakdown of the DIY mix. This mix works fine for cookies or scones. It is more of a whole-grain mix, which would benefit with the addition of 20% starch for tender biscuits.

 

 

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Gluten-Free Sourdough Yeast Rolls (Baked In a Muffin Tin)

 

Baked in a smaller muffin tin

Baked in a larger muffin tin

 

Ingredients

 

Dry Ingredients

1 cup DIY Gluten Free Flour Mix (¹see below mix used)

1/2 cup Namaste Perfect Flour Blend

1/2 cup Pamela's Artisan Flour Blend

1/4 cup Yeast Starter (Gluten Free)

1 tsp baking powder ( just in case your yeast fails)

1 tsp yeast

2 tbsp dried milk powder

1/4 tsp sour salt (citric acid)

1/2 tsp salt

1 tbsp sugar

 

Wet Ingredients

3/4 cups water (plus  a tablespoon more or less, depending on the stiffness of the batter)

4 tbsp grape seed oil

1 egg

2 tbsp whole milk ricotta cheese

1/4 tsp vinegar

 

Procedures

 

Prepare and place the Dry Ingredients into the bowl of a stand mixer. Start mixer on low.

 

Mix together all of the Wet Ingredients. Gradually add the Wet Ingredients to the mixing bowl.  While continuing to run, slightly push down any Dry Ingredients needed from the sides or the mixing bowl.  Once all Dry Ingredients are mixed in, scrape the bottom and sides of the bowl, beat at medium speed for 3 minutes.

 

Grease your pan(s) with shortening.

 

Scoop the dough into the prepared pan(s). Smooth out a bit, using a spatula or your wet fingers.

 

Cover with greased plastic wrap, and set in a warm place to rise to double, about 45 to 60 Minutes. About 10 minutes nearing the end if rising, preheat the oven to 350°F.

 

 

 

Bake the large buns 35 to 45 minutes, until golden brown.   The smaller ones take about 20 minutes, but watch them carefully as the oven temperature may be off a bit.

 

Remove from pan and place on serving plate.  Allow cooling slightly before cutting.  Below is a picture of a roll being cut as soon as it came out of the oven.

 

 

Store in an airtight container up to three days on counter or wrap refrigerate or freeze.

 

 

 

 

This simply shows the thickness and that it can be used as a sandwich bun.

 

 

Makes: 8  hamburger-bun sized rolls

 

 

Nutrition (per roll): 212 calories, 8.5g total fat, 1.5g monounsaturated fat, 4.9g polyunsaturated fat, 0g trans fatty acids, 1.2g saturated fat, 28.7mg cholesterol, 96.5mg sodium, 13.1mg calcium, 43.5mg potassium, 16.9mcg folate, 32.9mg phosphorus, 12.3mg phytosterols, 0mcg lycopene, 2.9mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 2.2mg vitamin c, 2.2IU vitamin d, <1mg zinc, 30.8g carbohydrates, 1.8g fiber, 29.1g net carbohydrates, 2.5g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 3.7g protein, 0mg caffeine.

 

Tips

This recipe is suitable for minis buns or baguette style loaves

 

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Gluten Free Flour Mix ¹-  this is about one cup

1/4 cup Montina Flour - Amazing Grains

2 tbsp Bob's Red Mill All Purpose Mix

2 tbsp brown rice flour

1 tbsp sorghum flour

1 tbsp millet flour

1 tbsp oat flour

1 tbsp sweet rice flour

2 tbsp potato starch

1 tbsp tapioca flour

1 tbsp arrowroot starch

1/4 tsp ground fennel seed (or additional 1/4 tsp ginger powder)

1/8 tsp ginger powder

 

Procedure (required)

1. Combine all ingredients in a food processor, pulse until mixed.  Store in a sealed jar in a cool place

 

It takes a long time to grind the Montina flour, so process at least 5 minutes, sift with a fine sieve, regrind remainder another 5 minutes, resift.  If only about a tbsp is left, just throw it out.

 

Nutrition (per cup): 438 calories, 99.6g carbohydrates, 5.9g fiber, 93.7g net carbohydrates, 7.1g protein.

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© 2013 http://retiredwithnoregrets.blogspot.com/

Tis The Season For Baking - Gluten Free Sour Dough Bread

Now that there is so much better gluten free bread on the market than when I went gluten free in 2006, I have gotten lazy about baking a loaf of bread.

I still miss that 12-grain whole wheat bread.  I may miss it, but I will never eat it again.  You see, I know that the gluten proteins  makes me feel like my intestines are exploding and a wild animal is trying to exit from my body from both ends. 

No, I will not eat a little to see if it still makes me sick.  A few times over the past 5 years, I have accidently eaten something that apparently was processed with the wheat family and was cross contaminated.  I suffered those times so bad that I will no longer buy anything that says processed with wheat.  Some of those products have a gluten free label.  For me, it’s about not being sick all of the time.

Now that I have spewed on about why I can no longer eat foods containing the protein gluten….on to how I decided to bake a loaf of sourdough bread.

For some reason a couple weeks ago, I walked in the kitchen, looked over at the bread machine and decided to make a loaf of bread.  I quickly threw it together and for some reason, the bread machine seemed to not heat as hot as it had been doing, because the loaf rose, but there was no regular dome.  It was flat as if I had leveled it off with a knife.  It tasted good, it had a good sourdough taste, because I had added a bit of sour salt aka citric acid.  That got me to thinking about making sourdough bread.

I have seen several of my blogger friends doing sourdough starters and baking bread, but had not seen any for gluten free sourdough starters. 
Well, there is the big ole web and I ‘Googled’ and ‘Binged’ away and found one on   Red Star Yeast .  But as it turns out, I already had one similar in my cookbook software.

This is the loaf as it came out of the oven.  I was in a hurry to eat a piece, that I didn’t let it cool and of course one end drooped!  

It is light and fluffy when completely cooled.

I sliced a little slit before putting it in the oven, hoping it would not split !

 

Gluten-Free Sourdough Bread

 

Ingredients

Dry Ingredients:

3 cups Gluten Free Pantry French Bread and Pizza Mix (or a similar mix)

2 tsp xanthan gum

1/2 tsp ginger powder

1/2 tsp ascorbic acid

1 ½ tsp pectin

3/4 tsp citric acid (ok to omit if Ricotta cheese has citric acid)

3 Tbsp sugar

1 tsp salt

Liquids:

1 2/3 cups warm water

3/4 cup Sour Dough Starter *

3/4 cup ricotta cheese

3 1/2 Tbsp grape seed oil (may substitute 4 tbsp butter)

3 eggs lightly beaten

1 Tbsp active dry yeast

 

Procedure

 

Whisk together all Dry Ingredients

 

Whisk eggs to break them up, whisk in water and oil, and pour into stand mixer bowl.  Add remaining wet ingredients. Start mixer on low and allow mixing a few seconds.  Gradually add the combined dry ingredients into the running mixer.  While still on low, scrape down the sides of the mixing bowl to get all of the flour mixed in.

 

 

 

 

Turn mixer to medium speed and beat for 3 minutes.

Generously grease a 9x5 loaf baking pan/dish with shortening

 

Once the batter has finished mixing, scrape it into the prepared baking pan/dish.  Cover and let it rise to double about 1 hour or more.

 

 

 

Preheat oven to 375 degrees. Bake 45-50 min in absolute middle of oven. Bread should be a nice brown color.  Turn off oven and let it sit in oven 5 minutes.  Remove from oven, using a spatula; slide it along the sides to loosen the areas that may be stuck. Gently shake the dish/pan to see if the bread has loosened from all sides and bottom.  Turn out of the dish on the side, letting it cool on a wire rack.  Allow cooling completely before slicing

 

Servings: 20

Yield: 1 large loaf

 

Nutrition (per serving): 155 calories, 3.6g total fat, 1.1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 2g saturated fat, 39.9mg cholesterol, 245.2mg sodium, 31.4mg calcium, 40.4mg potassium, 22.5mcg folate, 44.5mg phosphorus, <1mg phytosterols, 0mcg lycopene, 4.6mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 2.6IU vitamin d, <1mg zinc, 26.6g carbohydrates, <1g fiber, 26g net carbohydrates, 2g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 0mg stigmasterol, 2.5g protein.

 

Of course I didn’t wait until it cooled, had to have a piece!

 

 

 

My sourdough starter is the same as the one from *Red Star Yeast Sourdough Starter.

 

 

 

 

And now to keep it active and make bread!

 

 

 

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© 2013 http://retiredwithnoregrets.blogspot.com/

Gluten-Free Savory Yeast Bread - Baked As Rolls, Buns or Loaf

On past Saturday, I was planning to make pizza, but didn’t have many ingredients.  Hot yeast bread is more appetizing to me than pizza, so I decided to combine both.

Before I share the method and ingredients, I will show the different forms into which the dough can be shaped.

This is a project for those who enjoy baking and willing to try a  new experiment in making gluten-free bread. It does take time, so a Saturday or Sunday afternoon will be the best time for this undertaking.

As a “French Loaf” type



This could have been placed directly on a greased pan, instead of foil. The dough does not spread too much, just rises.



As smaller ‘fingers’

The insides have the ‘stretchiness’ like the store bought croissants and quite good when warm.  They were all gone before they got cold!





As buns





Sliced to be used as buns



Decided to freeze some of the ‘buns’



Just before going in the oven.  Those are English muffin rings on a greased baking sheet.  The insides of the rings are also greased.



Served as a bun

This works well as a hamburger bun. Carefully warm them in microwave, do not over heat as they will become spongy.



Now to the if, whens and buts….

The mixing of the batter

This began with a package of Bob’s Red Mill Pizza Mix. Additional ingredients added then prepared according to package instructions.

Add this to the mixing bowl along with the BRM Pizza mix and yeast

1/4 cup bean flour

1 tsp ginger powder (for the bean effects)

1 tsp dough enhancer(or 1/2 tsp lecithin, 1/8 tsp ascorbic acid, 1/8 tsp ginger)

 

 

Continue following the instructions from the package, adding 3 tbsp additional solid shortening as a part of the fat listed in the package instructions.

 

Allow the mixer to run on low until the dough is mixed.

 

Once the dough is mixed with the liquid, add in the following and continue mixing for about a minute.

 

3 ounces chopped black olives

1 large roasted red pepper, drained, wiped dry to remove any water liquid, diced

2 caramelized garlic cloves (or 2 fresh - caramelized, has better flavor)

1/2 tsp rosemary

1 tsp parsley flakes

1 tsp basil

1 tsp dehydrated onion

1 tsp Bragg Organic Sprinkles(similar to Herbes de Provence with more herbs)

 

The batter will appear similar to this.

 

Shape according to which form you wish to bake. Allow the dough to rise.  Bake in preheated 400F oven  for each type shown above (375F if using one loaf pan to bake the entire recipe .. not recommended)

The additional bean flour and dough enhancer makes the bread a little ‘stretchy-er’ than most gluten-free breads.

Enjoy! 

Tips:

 If adding more ingredients that have liquid than ingredients that are dry, reduce the water by a tablespoon.  If the dough is a bit wet, it will be harder to shape it.  It will still work, but will have to be shaped with a spatula.

If deciding to go all the way and make pizza bread, by mixing in  shredded cheese and pepperoni, it should either be flattened like focaccia or a ‘French’ loaf.

This is great for a get-together or pot-luck, shaped as a ‘French’ loaf or in ‘fingers’

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© 2012 retiredwithnoregrets.blogspot.com     #GlutenFree  #YeastBreads  #savory

Easy Focaccia Bread - Gluten-Free Option

For someone who knew how to bake and had to go gluten-free, it was very difficult at first to bake anything.

Now I am really enjoying playing with my food!  The only problem, I came from a very large family.  Even when I baked for neighbors or took goodies to work, I did not have to worry about making too much.

Finally, I am making smaller amounts of food.  I am basically not a person who uses recipes.  Instead, I make something and write as I make it. So, If I keep the flour mix to between 1 1/4 to 1 1/2 cups, the end product will be a half-sized recipe.

As with previous recipes, this was supposed to be pizza crust!.  I did not have the ingredients needed for pizza, so I decided to make focaccia bread.

This is a very easy recipe.  Change the spices to whatever you like.  Even use roasted red peppers or fresh herbs sprinkled over top instead of cheese.  The only requirement; the dough must be allowed to rise for at least 45 minutes to mature the yeast a bit.

This will be great with spaghetti.



Easy Focaccia - Gluten-free


Ingredients


Dry Ingredients

1 cup Mama's Coconut Blend (or any brown rice, tapioca, potato starch mix)
2 tbsp sorghum flour
2 tbsp millet flour
2 tbsp garbanzo bean flour

1/4 tsp ginger powder
3/4 tsp xanthan gum
1/8 tsp unflavored gelatin
2 tsp sugar
1 1/8 tsp yeast
1/2 tsp salt
1 tsp mixed spices (basil, garlic, marjoram, parsley, Herbs de Province)

Wet ingredients
2 tbsp liquid egg white
1 1/2 tbsp oil, grape seed
1/2 cup warm water, (plus more by teaspoon as needed)
1/4 tsp cider vinegar

Topping
3 tbsp Shaved Italian Parmesan Cheese, chopped or broken into smaller pieces

break into smaller pieces

Procedure


1. Whisk all the dry ingredients together in a mixing bowl.
2. Mix all Wet Ingredients together.
3. Add the Wet Ingredients to the mixing bowl and beat for about 2 minutes, scraping down.
4. Cover a baking pan with parchment paper or generously grease the baking pan with shortening.
5. Spread the dough out to the shape of the pan, leaving at least 1/2 inch on all sides.
6. Shape and smooth out the dough. Smooth out the top with a little oil. Use a fork to push holes into the dough. Cover and allow rising.




7. Pre-heat the oven to 375F.
8. Sprinkle the cheese over the raised dough.




8. Bake for about 30 minutes until bread is browned.
9. Remove from oven, transfer from pan to cooling rack.




10. Cut into 6 pieces.








Servings: 6

Nutrition (per serving): 157 calories, 6.7g total fat, <1g monounsaturated fat, 2.4g polyunsaturated fat, <1g saturated fat, 2.2mg cholesterol, 25.1g carbohydrates, 2.7g fiber, 22.3g net carbohydrates, 1.7g sugar, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 250.8mg sodium, 18.6mg potassium, 3.6g protein, 29mg calcium, 11.1IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, 0mg vitamin c, 0IU vitamin d, <1mg vitamin e, <1mcg vitamin k, <1mg iron, <1g lysine, 0mcg lycopene, 6.1mg phytosterols, <1mcg selenium, <1mg thiamin, <1mg zinc, 0mg caffeine.


© 2012 retiredwithnoregrets.blogspot.com

Cinnamon Dried Fruit Bread (Gluten-Free) - Revised Using a Packaged Bread Mix

It was time to bake bread again, so this time I decided it was time to use the pre-packaged mixes rather than individual flours.


I prefer mixing flours, because so many mixes are too starchy for me.  But, there are some good ones out there too.


As I have said in the past, baking a good loaf of gluten-free bread is a crap shoot. There are some good odds, but sometimes it fails.


Dried fruit helps keep the bread moist and makes it a bit softer.  Instead of raisins, I prefer dried plums (prunes).  Not only are prunes a digestive aid, they add more moisture than raisins.


I discovered a small jar of Authentic Foods dough enhancer in the refrigerator that I had forgotten, so decided to add some to the mix.  It’s ingredients are ascorbic acid, lecithin and ginger.   Ginger and ascorbic acid is reported to increase the rise of yeast doughs. The recommended amount was 1/4 teaspoon per cup of flour.


This loaf is a version of my previous Cinnamon Dried Fruit Bread (Gluten-Free), which used a mix of individual flours.  This version uses Namaste Gluten Free Bread Mix.


Namaste Gluten Free Bread Mix ingredients include brown rice flour, sorghum flour tapioca flour, millet flour and rice milk powder,  My mix included differing amounts of the same flours plus chickpea flour and small amounts of quinoa, amaranth.   The two mixes are very close in similarity

Basically the procedure steps are the same. 

The bag mix contained about 3 1/8 cups mix, whereas my mix was closer to 3 1/3.  Not much difference there. 
There is also a recipe on the side of the bag for cinnamon raisin bread.  I used it as a guideline in determining the amount of liquid to use.  Their recipe also used 1 egg and 3 egg whites.  Those are the only changes made from my original recipe. Their recipe used granulated sugar, mine uses honey and molasses.  I overlooked that and did not reduce my liquids.  The batter was a little looser than mine normally is, so I beat it an additional minute.  In the end, the loaf came out very good.

So here goes the recipe with this bread mix……



Cinnamon Dried Fruit Bread (Gluten-Free) -using a packaged bread mix


Ingredients


Wet Ingredients
1  cup water, 80°–90°F (minus 2 tbsp if using honey and molasses instead of sugar)
4 Tbsp grape seed oil
2 Tbsp Raw Honey (or sugar)
1 tbsp molasses, full flavored (or sugar)

Dry Ingredients
1 pkg yeast, active dry (included in the bread mix package)
1 16-oz pkg. Namaste Gluten Free Bread Mix,
1/4 tsp ginger
1 tsp cinnamon
3/4 tsp dough enhancer, optional


Add Ins
2.6 oz prunes, snipped (or chopped)
2 tbsp raisins, chopped

Procedure

1. All ingredients should be at room temperature.  Gather all ingredients before starting to mix.



2. Combine all of the dry ingredients in a stand mixer bowl, turn on low to mix.

3. If using liquid sweeteners, remove 2 tbsp water from the cup (save it to see if needed), before adding the other ingredients.  Combine the Wet Ingredients in a large measuring cup, and stir to mix. Stir to mix in raw honey.  If not completely mixed, warm the liquids, but allow them to cool, so as not to kill the yeast.



4. Snip the dried fruits using kitchen shears or chop  into small pieces. Set aside



5. With mixer running on low, gradually add Wet Ingredients to bowl.  Scrape down, return mixer to low.  Once the batter has been mixed, gradually add in chopped dried fruit, so to prevent it clumping.  After all fruit has been added, scrape down the bowl.  Turn the mixer on a 'beat' setting and allow the dough to 'beat' for at least one minute. In this version, beat it 3 minutes.

6. Meanwhile, grease your baking pan generously with shortening.

7. Scrape the finished dough into the prepared baking pan.  Smooth out with a damp spatula.  Smooth the top with a small amount of oil.  Cover with cellophane wrap and allow to rise to double in a warm place.  Do not rush dough.  Allow it to rise.







8. Preheat oven to 350 F.  Bake for  about 60 minutes or until center of loaf reaches 200 degrees F
If it begins to brown to fast, lay a piece of aluminum foil over the top.  Do not seal it, just drape it over.



9. When finished baking, remove from oven and allow to sit about 5 minutes.   Remove to cooling rack to finish cooling.  Turn it out onto the rack.  If left in the baking dish, it will get soggy





Store any left-overs, unsliced in an airtight bread bag.  Since this loaf version has more moisture, it would be best refrigerated.






Day 10 - Bread is still fresh and not crumbly, although it was stored in an air-tight bread bag in the refrigerator.  It was sliced using a bread knife. It can be sliced very thin even with the bread knife!



Servings: 20
Yield: 1 loaf  18 to 24  slices, depending on thickness

Nutrition Facts
Nutrition (per serving): 167 calories, 3.4g total fat, <1g monounsaturated fat, 1.9g polyunsaturated fat, <1g linoleic acid, <1g saturated fat, <1mg cholesterol, 34.1g carbohydrates, 1.8g fiber, 32.3g net carbohydrates, 13.9g sugar, 0mg stigmasterol, <1g starch, 5.4g fructose, <1g galactose, 5.2g glucose, <1g sucrose, <1g maltose, 187.8mg sodium, 163.5mg potassium, 2.1g protein, 26.1mg calcium, 32.9IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, <1mg vitamin c, 6.3IU vitamin d, <1mg vitamin e, 1.2mcg vitamin k, 2mg iron, <1g lysine, <1mcg selenium, <1mg thiamin, <1mg zinc, 0mg caffeine.

This loaf has a texture like a soft whole wheat bread.  Possibly the dough enhancer helped in the softness.


© 2012 retiredwithnoregrets.blogspot.com/