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Angela's Yeast Bread




Source of Recipe


Angela Lowry


Recipe Introduction


Though this bread tastes better when warmed for 7 secs or so in the microwave, it's perfectly acceptable without warming - just not as soft. It's also great buttered and toasted in a skillet - my mother was southern, so we often ate skillet toast growing up.


List of Ingredients




Wet ingredients:
3 large eggs
1 tsp. gf vinegar
3 Tbs. vegetable oil
1 1/2 c. + 2 Tbs. water (I actually used less than 1 c.)

Dry ingredients:
3 1/4 c. gf flour mixture (Bette Hagman's mix, but using brown rice flour instead of white rice flour, potato starch flour, tapioca flour)
2 1/2 tsp. guar gum (xantham gum may be substituted)
2 to 2 1/2 Tbs. sugar
1 1/2 tsp. salt
1/2 c. dry GFCF milk
2 1/4 tsp. active dry yeast (1 pkg. Red Star)

Recipe



Mix wet ingredients; SIFT and mix dry ingredients, except for the yeast.

Add yeast after the dry ingredients have been sifted and mixed - stir to distribute yeast.

Add wet ingredients to the dry ingredients. Stir by hand (I used a wooden spoon - as someone noted in their suggestion) for approx. 3 minutes. I spread the batter in 7 mini loaf pans and 3 English muffin rounds sprayed with Pam and placed on two cookie sheets. You can buy the foil mini loaf pans at the grocery store. I would rather have had the round foil mini pie pans, but couldn't find them. I spread the batter approx. 1" deep (or less) as I wanted to be able to split the loaves lengthwise and not have thick slices. Place in a warm place and let rise for approx. 1 hour.

Bake in a preheated 350 degree oven for 20-30 minutes. Be sure to watch closely, so your loaves don't over brown or get dry. Drop them out on a cooling rack. When cool, split the loaves lengthwise and place each loaf in a sandwich bag. Place all sandwich bags in a larger freezer bag and
toss in the freezer. I found that by freezing the loaves this way, I could reuse the sandwich bags for my next batch of bread and save on plastic wrap.

Though this bread tastes better when warmed for 7 secs or so in the microwave, it's perfectly acceptable without warming - just not as soft.

It's also great buttered and toasted in a skillet - my mother was southern, so we often ate skillet toast growing up.