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Angie's Sandwich Bread




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe by Angie Halten



List of Ingredients




WET INGREDIENTS:
3 large eggs, lightly beaten
2/3 cups hot water
2/3 cups milk
3 tbsp oil
1 tsp cider vinegar
1/4 tsp almond extract (optional)

DRY INGREDIENTS:
1 cup bean flour
1 cup brown or white rice flour
1/2 cup tapioca flour
1/2 cup cornstarch
3 tbsp sugar
1 tbsp egg replacer (optional)
3 1/2 tsp xanthan gum
2 1/4 tsp active dry yeast
1 1/2 tsp salt

Recipe



IF USING BREAD MACHINE:

Follow the instructions that come with your personal bread maker, such as, placing all liquid ingredients into the pan before the dry ingredients.

If your bread maker has a "short cycle" option, use it.

Scrape sides down with rubber spatala as you see fit, while the kneading cycle is taking place.

TO MAKE IN THE OVEN:

Sift dry ingredients together.

In a separate bowl, combine wet ingredients, stirring to blend.

Gradually add liquid ingredients to dry.

Pour into a prepared pan, allow to rise 20 minutes in a warm place with no drafts.

In the meantime preheat the oven to 400 F.

Bake in preheated oven for 45 - 50 minutes.

At the half hour you may wish to cover with a foil tent to keep the crust from overbrowning and redirect heat into the center of the loaf for more even baking.

The loaf is down when a toothpick inserted into the center comes out clean (I use a bamboo skewer) or it sounds hollow when you tap on the top crust.

Remove from the oven, allow to cool in the pan for 10 minutes, remove from pan and allow to finish cooling on its sides, changing which side is up every 15 minutes. Bread needs to cool at least 1 hour before slicing.

If not using immediately, slice and freeze to prevent staling.

BL’s Notes: Works with egg substitute (1/2 c vegetable puree plus 2 tsp extra baking powder). Xanthan may be subbed with gelatin, guar gum or slippery elm powder. I didn't use any, but did add both flax and chia seed (1/4 cup each).