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Potato Millet Bread




Source of Recipe


Lori Bakes


Recipe Introduction


Original Recipe from Lori Bakes Gluten Free


List of Ingredients




DRY INGREDIENTS:
2/3 C millet flour
2-2/3 C Bette Hagman's Potato Flour Blend (recipe filed under Flour Mixes)
1 Tbs xanthan
2 tsp Ener –G egg replacer
1-1/2 tsp salt
2 TBS sugar
1/3 C dry milk substitute (ex: Better Than Milk Vegan Rice Beverage)
2-1/4 tsp dry active yeast
WET INGREDIENTS:
3 TBS oil
1 tsp vinegar
3 eggs
1-1/4 C warm water (about 110 degrees)


Recipe



In a medium bowl, combine dry ingredients; set aside.

In a small bowl, whisk wet ingredients together; set aside.

BREAD MACHINE: Spray the paddle with nonstick cooking spray.

Place wet ingredients into pan, add dry ingredients on top.

Carefully seat pan in bread machine.

Select the DOUGH cycle.

After mixing has begun, help any unmixed ingredients into the dough using a spatula.

Let rise approximately 30 – 40 minutes or until bread has about doubled in size.

DO NOT let the bread rise to the top of the baking pan.

Press STOP and then select the BAKE ONLY cycle.

Set the machine if able to 350° for 55 minutes.

When baking has completed, turn bread out onto a wire rack to cool completely before cutting or storing.

HAND MIXING: Place the wet ingredients in the bowl of your heavy duty mixer, turn the mixer to LOW and add the dry ingredients gradually.

Turn the mixer to MEDIUM-HIGH and beat for 4-8 minutes or until bread dough is smooth, well mixed and looks like thick cake batter.

Pour batter into a greased and rice floured 10-in.x 5-in. loaf pan; put in a warm, draft free area and let rise for about 35 - 45 minutes or until bread has just about reached the top of the pan.

Bake in a preheated oven 350° for 50-60 minutes, tenting with foil the last 10 minutes.

Use a toothpick to test for doneness.

Cool for 15 minutes in pan and then remove to a wire rack to cool completely before cutting or storing.

Yield: 1 loaf (1-1/2#)