The Fresh Loaf

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2ND GF Loaf-Making progress

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clazar123

2ND GF Loaf-Making progress

My first attempt was a whole grain style "English Muffin". Not bad but the person I'm researching GF for requested a white sandwich bread so this second GF bread is just that. I wanted a simple ingredient list and a simple technique so I went looking. I found just what I wanted in the Red Star Yeast site. Of course I modified it.

If you try this recipe, keep in mind I only made it once-it is still a work in progress and you are welcome to add your 2cents.

GF BUTTERMILK BREAD

MODIFIED -FROM RED STAR YEAST

WET INGREDIENTS-WARM AND WELL MIXED TOGEHTER

INGREDIENT

WEIGHT

VOLUME

COMMENT

WARM   WATER

 

¼   C +1 TBSP

 

MILK/BUTTERMILK

 

1   CUP

 

EGGS-slightly   beaten

 

2   large

ROOM   TEMP

OIL   OR MELTED BUTTER

 

¼   C

 

CIDER   VINEGAR(OPTIONAL)

 

1   TSP

ADD   IF USING SWEET MILK

HONEY

 

2   TBSP

 

 

DRY INGREDIENTS-BLEND WELL TOGEHTER

WHITE   RICE FLOUR

296G

2   C

 

POTATO   STARCH

78G

1/2C

 

TAPIOCA   FLOUR

55G

½   C

 

SALT

10G

1   ½ TSP

 

YEAST-INSTANT

 

2   ¼ TSP

 

PSYLLIUM

6G

1   TBSP

 

 

Beat for 10 minutes in mixer.

Pour into large, oiled bowl and cover with plastic wrap.

Cover and sit for about 1 hour   (dough rises quickly! Easily doubled.)

This dough is like a pourable, thick pancake batter.

Fill a  well greased 9x5  bread pan. Fill a little over  ½ full- it will rise to the top of the pan.

 (this made slightly more than 1 pan -I overfilled the pan)

A straight sided pan that is a little deeper than usual works best. This loaf does not dome up-it stays flat.  King Arthur sells such a pan.

Rise to top of pan

Sesame seeds were a delicious addition sprinkled over the top. This bread browned beautifully!

Bake in 375 oven.    Internal temp 180-200 or test like cake.

Cool for 5 minutes in pan before removing. Invert it on a cooling rack and cool upside down as the top bakes crisp and supports the loaf. (This baked loaf tends to deflate if not fully baked.)

Here are some pics:

 

The texture is exactly like a batter bread such as a Sally Lunn. It was quite delicious. I think the moisture in the crumb will improve by tomorrow. I waited til it was room temp but batter breads, like a good rye, need time to come into their best.

So this is simple,light colored, has a pleasing texture and easy to find ingredients. I went with psyllium instead of a xanthan gum because some people find they have some upset with the refined gums. It worked great. I have another thread going about using a water roux with GF but I'm wondering now if that would be best used with a whoile grain GF loaf. More experiments ahead. I hope this is beneficial for others.