Requested Sandwich Bread Recipe

This is a basic bread recipe, very reliable and once you have it mastered you can introduce all sorts of flavors to the recipe by changing the high protein flour you use by using buttermilk or goat milk powder and by adding nuts and seeds.  It will keep for about three days double wrapped in cling wrap in the kitchen counter or freezes beautifully.  You can also use this recipe to make bread rolls.

Gluten Free Bread                                                                                                                   

3 cups flour mix                                 1 tablespoon yeast   

½  cup high protein flour (oat**)            ½ cup lukewarm water                       

¼ cup sugar                                        2 teaspoons sugar

2 ½ teaspoons xanthan gum              ¼ cup shortening

½ cup dry milk powder                       1 ¼ cups hot water

¾ teaspoon salt                                  1 tsp apple cider vinegar  

                                                            1 egg plus 2 egg whites                           

 

Grease 9 x 5 loaf pan. Make foil collar about 1 1/2 inches in height and place around loaf pan to allow bread to rise.  Preheat oven to 350 degrees.

Combine flours, sugar, xanthan gum, milk powder and salt in the large bowl of a heavy-duty mixer.  

In a separate bowl, sprinkle yeast into the lukewarm water with the 2 teaspoons of sugar added and let dissolve.

Melt shortening in 1 ¼ cups of hot water.

Pour vinegar and shortening mix into dry ingredients and blend on low.  Add egg and egg whites and beat for a few seconds.  Add the dissolved yeast.  Beat at highest speed for 3 ½ minutes.

Pour dough into pan. Let dough rise until doubled in bulk (about 35 minutes).

Put bread in oven for 1 ½ hours until internal bread temperature is between 190 and 200 degrees Fahrenheit.  It must be about 200 degrees internally to ensure the bread is cooked through.

If the outside browns too much before the 1 1/2 hours, cover with foil and continue to bake for the full time.

** use any high protein flour you like such as sorghum, oat, quinoa or any bean flour.