Text 24118, 83 rader
Skriven 2012-04-27 03:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: 2012 Picnic 573
=======================
 JK> Dates:  July 19,20,21, 22

That's smackdab in the most difficult time of
the summer for me. I may be able to fly in for
the opening or closing dinner.

I'll see what I can do to clear the time but
am not optimistic.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Truly Yeast Bread (Gluten Free)
 Categories: Breads
   Servings:  6

      3 c  GF Flour Mix (recipe
           -follows)
    1/4 c  Sugar
  3 1/2 ts Xanthan gum
    2/3 c  Dry milk powder
  1 1/2 ts Salt
      2 ts Sugar
    1/2 c  Lukewarm water
  1 1/2    Yeast cakes, or 1 1/2
           -tablespoons yeast granules
    1/4 c  Shortening
  1 1/4 c  Water
      1 ts Vinegar
      3    Eggs

  It is not easy to turn out a yeast bread recipe without wheat that smells,
  slices and tastes like wheat bread.  This recipe is adapted from the
  nutrition dept. of the Univ. of Washington School of Medicine.

  Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy
  duty mixer.  Use your strongest beaters.

  Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix
  in the yeast.  Set aside while you combine the shortening and 1 1/4 cups
  water in saucepan and heat until shortening melts.

  Turn mixer on low.  Blend dry ingredients and slowly add shortening and
  water mixture and the vinegar.  Blend, then add the eggs.  This mixture
  should feel slightly warm.

  Pour the yeast mixture into the ingredients in the bowl and beat at highest
  speed for 2 minutes.

  Place mixing bowl in a warm place, cover with plastic wrap and a towel, and
  let the dough rise approximately 1 to 1 1/2 hours or until doubled. Return
  to mixer and beat on high for 3 minutes.  Spoon the dough into 3 small (2
  1/2" x 5") greased loaf pans or 1 large one.  Use muffin tins and bake any
  remaining as small rolls.  Or make all rolls (approximately 18).

  Let rise until the dough is slightly above the top of pan.  Bake in
  preheated 400 degree oven for 10 minutes.  Place foil over bread and bake
  large loaves 50 minutes longer, small loaves slightly less time, and rolls
  about 25 minutes.

  NOTES:  The dough texture will seem more like cookie dough than bread
  dough, so don't be alarmed.  Bread is better when baked in small loaf pans
  and delicious in rolls.  I have successfully doubled the recipe to turn out
  2 large loaves plus 18 rolls in the muffin tins or 3 small 2 1/2" x 5"
  loaves plus 24 rolls.  This bread freezes well.  For convenience, slice
  before freezing.  This bread may be made with either brown or white rice
  flour in the GF flour mix.

  GF flour mix:    2  parts white rice flour 2/3 part potato starch flour 1/3
  part tapioca flour

  Source:  The Gluten-Free Gourmet by Bette Hagman

  NOTE:  The book says xanthan gum is necessary for all yeast recipes to help
  make the breads springy and chewy.  It helps to replace the gluten the rice
  and potato flours lack.

  Posted by Patty Smith. Reposted by Fred Peters.

MMMMM

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