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| White Bread or Rolls by Hand - Barbara Powell | |||||
| Dry Ingredients 2 cups white rice flour 2 large eggs (at room temperature) 1/2 cup potato starch flour 1/4 cup sunflower oil (or allowed oil) 1/2 cup tapioca starch flour 1/2 cup gf/cf milk (or allowed milk) 2&1/2 tsps xanthan gum 3/4 cup warm water (hand hot) 1&1/2 tsps salt 1 tsp gf cider or gf white wine vinegar (optional) or water 2 tbsps sugar 1 sachet (or 2 &1/4 tsps) of dried yeast |
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| Method 1. Preheat oven to 180°C/350°/ Gas 4. 2. Combine the dry ingredients. 3. Combine the wet ingredients. 4. Then mix the wet ingredients into the dry using an electric hand mixer, to make a smooth, slightly sloppy texture. 5. Spoon into 4 lightly oiled individual pie tins and place on a baking sheet. 6. Bake for 18-20 minutes until golden and crusty on the outside. |
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| Method Set aside 2 tsps of sugar. Mix all the dry ingredients together. In a separate bowl, dissolve the 2 tsps of sugar in the warm water. Then mix in the yeast. Slowly add the oil and vinegar. Using an electric mixer, slowly add the milk to the dry ingredients. When mixed thoroughly, add the eggs, one at a time. The mixture should feel warm. Pour in the yeast mix and mix in at the highest speed, for approximately 3-4 minutes. Cover the bowl and place in a warm place, until the dough has risen and doubled in size (this takes approximately 1 hour). Return the dough to the mixer and mix at the highest speed for 5 minutes. If you are doing this by hand it will require a strong wrist and take about 10 minutes. Divide the mixture between two 1lb loaf tins or put into a 2lb loaf tin. Cover the tins and allow to rise in a warm place, until the mix has risen slightly above the tins (approximately 40-60 minutes). Bake the 2lb loaf for 1 hour (the 1lb loaf takes slightly less time), in a preheated oven (200C/400F). To test if cooked, tap the base of the bread gently and listen for a `hollow' sound. Remove from the tin immediately and cool on a wire rack. Please note: You may need to cover the loaves with silver foil after 10 minutes of baking to prevent the top of the loaf from overcooking. For rolls Place the dough into a strong plastic bag. Cut the corner off the bag and pipe out the desired shape of your roll onto a greased baking tray. Cover and allow it to rise (30 - 40 minutes approximately) Cook for about 25 minutes (depending upon the size of your rolls). |
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| ABM 3 White-Brown Loaf - Barbara Powell | |||||
| Makes a 1&1/2lb loaf Using American Measuring Cups/Spoons. All Ingredients at Room Temperature Dry Ingredients Gently mix together in a bowl first - except the yeast. 2 & 1/2 Cups White Rice Flour 1/2 Cup Potato Starch Flour 1/2 Cup Tapioca Starch Flour 1 Tbs Xanthan Gum 1 Tsp Crushed Sea Salt 2 Tbs Fruit Sugar 1 Sachet or 2&1/4 Tsp Fast Action Dried Yeast Wet Ingredients Egg Replacer equivalent of 3 Large eggs. 1/4 Cup of Allowed Oil(Extra virgin Olive Oil, or Sunflower or Safflower or Corn) 1 Tsp Cider Vinegar (Optional) 1/2 Cup Rice Milk (Rice Dream) 3/4 Cup Hand Hot Water |
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| Method 1. Mix all the Dry Ingredients togther in a bowl(Except the Yeast) 2. Mix all the Wet Ingredients together and place IMMEDIATELY in the base of your breadmaker. 3. Gently place the dry ingredients(Except the Yeast) on top of the Wet Ingredients 4. Then sprinkle yeast on top. Use NORMAL BAKE setting with a choice of LIGHT or DARK CRUST setting. Using plastic spatula, you may need to push down the mixture on the side of the machine when it first starts mixing On completion of the baking time, remove tin from machine. Remove the loaf and place on it's side on a wire tray to cool before slicing. This loaf freezes well. To make a brown loaf add 1 Tbsp Treacle/Molasses to Wet Ingredients. If allowed, add Pine Nuts and/or Seeds, to make a granary type loaf. |
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| Miracle Rolls - Barbara Powell | |||||
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