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Milk and Egg-Free Bread




Source of Recipe


Angela Lowry


Recipe Introduction


Angela says: The bread created can be used for multiple purposes: Just bread (toasted or not), Pizza (prebake a flat! loaf), Pizza bianca (flat bread with olive oil and salt on top), Pizza bianca with onions (add onion rings on top), and a lot of variations with doughs containing nuts, olives, grilled bacon etc. -- do not limit your imagination!


List of Ingredients




2 cups of (white) rice flour
1/2 cup of corn flour
1/2 cup of potato starch
1/4 cup of tapioca flour
2 tsps of locust bean flour (carob?)
3/2 tsps of salt (or use less, if you like)
1/3 oz of yeast (or equiv in dry yeast)
3/2 tsps of sugar
2 tbls of olive oil
1/2 tbls of cider vinegar or lemon juice
lukewarm water

Recipe



Put the yeast and the sugar in a glass measure, that can hold 2 cups or more. I mix all dry ingredients (by hand) in a sufficiently large bowl.

Oil a spring form (8..10 in diam) and generously dust it with the above dry mix, the flour that does not stick to the form goes back into the bowl.

Meanwhile, the yeast and sugar have dissolved, so I add 1 cup of lukewarm water, the oil and vinegar and mix it, until it looks milky.

Then I fill up to a level 2 cups and mix again. Mix the dry and wet mixes and stir it with a wooden spoon. Depending on the consistency of the dough, I add lukewarm water, until the dough is smooth and just a bit thinner than regular dough. I put the dough into the spring form and put it in the handwarm oven to rise for 40-60 minutes, form covered
by damp cloth. (try to keep the cloth away from dough).

After rising, up the heat to 430 F. The heat is usually reached after a few minutes. Set the heat back to 400 F.

After 10-15 minutes, cover the form and bake the bread for a total of 50-70 minutes.

The whole procedure sounds rather annoying, but once you have it in your blood, it is really easy ... BUT depending on the dry ingredients, you have to experiment a little bit with the proportions of dry ingredients and water, maybe also with the amount of yeast needed. Too much yeast makes the dough go quickly and collapse while baking!