This bread as a great gluten-free and refined sugar-free substitute for white sandwich bread. It is fairly easy to make and tastes great! Cook times very in some machines so make sure to use the quick bake setting and when it finishes the cycle check it by tapping the side of the pan listening for a hollow thud sound. If it doesn't sound correct cook an additional 10 minutes. This recipe was edited to reduce the starch on 11-10-11 and it seems even better!!!
Whisk together sorghum flour blend, xanthan gum, and kosher salt.
Combine milk and water in small sauce pan and heat on low to between 110 degrees and 120 degrees using instant read thermometer. Once to temperature stir in 2 teaspoons palm sugar and the yeast. Remove from heat and cover for 5-minutes until it is a little bubbly .
In a medium mixing bowl, combine the egg, olive oil, 3 tablespoons palm sugar, and cider vinegar (ensure the egg is at room temperature, if you do not have time to set the egg out to warm to room temperature you can place the egg in a cup of warm tap water for about 5 minutes prior to beginning the process). Stir in the heated milk mixture and poor all liquid content into the bottom of the bread machine pan.
Layer dried mixture on top of the liquid.
Start the bread machine on a quick cook, or equivalent, setting (Sunbeam machine with 2 lb quick cook setting) and wait until it finishes mixing (scraping down sides to ensure all content is mixed).
Once machine stops the mixing process (usually about 5 minutes) generously wet hands and quickly remove the mixing paddle from the machine. Smooth the top of the dough with wet hands and close (try to limit the amount of manipulation done to the dough).
Now leave the machine to do its job.
Upon completion remove bread pan (using protection to avoid burning) and tap side while listening for hollow thud sound. If it does not sound hollow, cook an additional 10 minutes.
Let the bread cool for 5 minutes in the pan and then remove and cool completely on cooling rack. Watch the top and if it begins to fall you may want to set the bread on its side and see if this helps the bread hold its form. Sliced thin you should get approximately 18 slices of bread from one loaf.
I believe the most important step of this process it to make sure you warm the milk/water mixture slowly (I use low or #2 on my electric range) and add the yeast/Palm sugar when it reaches 115 degrees.
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 49 (92%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 11.8mg||4 %|
|Sodium 166.1mg||6 %|
|Potassium 18.6mg||0 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.6g|
|Protein 0.6g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 53
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