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SANDWICH BREAD




Source of Recipe


Natalie (nweames)


Recipe Introduction


Originally from Carol Fenster's "Wheat-free Recipes & Menus". Modified by Natalie.


List of Ingredients




2 1/4 tsp active dry yeast
2 Tbsp Sugar, divided (2 tsp & 1 Tbsp+1tsp)
1 1/8-1 1/4 C. Warm Water (start with 1 1/8 and add as necessary at
the end)
2 1/4 C. Flour Blend
2 Tbsp Almond Meal
1/3 C. Dry milk powder (dairy or non-dairy)
1/2 Tbsp Flax Seed Meal
2 tsp Zanthan gum
1 tsp salt
1/4 tsp Soy lecithin granules
1 tsp egg replacer powder
2 Large whole eggs, lightly beaten
3 Tbsp canola oil
1 tsp cider vinegar


Recipe



1.Grease 8x4-inch loaf pan.

Dissolve yeast and 2 tsp of the sugar in warm water (110-degree F) in a small bowl.

Let stand for 5 minutes, or until foamy.

In a large mixer bowl, combine the yeast mixture with the remaining ingredients (including remaining sugar).

With an electric mixer on low speed, using regular beaters, not dough hooks, slowly beat ingredients until just blended.

Increase speed to high and beat for 2 minutes.

Transfer the dough to the prepared pan.

Let rise in a warm place until the middle of the dough is slightly higher than the top of the pan.

Preheat the oven to 375-degree F.

Bake for 45-50 minutes (we live in the mountains and it is usually closer to 40 minutes so keep an eye on it), until the loaf makes a clicking sound when tapped with your
fingernail.

Cool in pan on a wire rack for 5 minutes.

Remove from the pan and finish cooling on wire rack.

This is how I take care of the bread:

Before it is completely cool -- slightly warm.
I slice it then place the sliced loaf in a "food and bread" bag you buy near the tin foil and place it in the
freezer. I always put my regular bread in the freezer slightly warm to retain moisture and I have found it to be true with GF bread as well.

NOTE: I double this recipe so it makes 2 loaves not just 1 and it works just fine.

Natalie's Notes: When I mix up the flour I also create bread "mixes" I place all the dry ingredients (excluding the 2 tsp. sugar for the yeast) in a zip-loc bag and place them in the freezer. I usually make 5-10 of these depending on my time and mood. Then when I need to make bread I go and get the bag out of the freezer let it come to room temperature and add the wet ingredients. It saves a lot of time when I need to make bread.