This recipe makes a bread that is soft and beautiful looking. I noticed a bit of after taste eating the bread fresh, but my husband and son thought it tasted great. I liked mine a day later toasted and with peanut butter.
1 cup sorghum blend
1 cup potato starch
1 cup sweet potato starch
1 teaspoon xanthan gum
2 teaspoons guar gum
1 cup warm water, 110°
2 Tablespoons sugar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
2 teaspoons apple cider vinegar
2-1/4 teaspoons Bread Machine yeast
Warm you bread machine pan by putting hot tap water in the pan. I usually put my cold whole eggs in the pan too, to bring them to room temperature fast.
Meanwhile: measure out, mix and sift the dry ingredients in a separate bowl.
Empty the hot water from the bread machine pan, add all the liquid ingredients, including the sugar and salt to the bread machine pan. Whisk and mix.Add your dry ingredients on top of the liquids and then the yeast on top of the dry, not touching the wet ingredients.
Set your bread machine to any cycle that starts kneading right away. You do not want your ingredients jut sitting there. Let the machine knead the dough for 10 to 15 minutes, scrapping down the side if needed. At this point you might need to add a little extra water if the dough seems to thick. I usually add about 2 extra Tablespoons. Your dough should be thicker than cake dough though, not as thin as most gluten-free bread doughs.Place the dough in a 9" x 5" loaf pan that's been sprayed with cooking spray or coated with margarine. Shape the dough like a loaf. Slice a couple of slashes on top of the loaf. Do not cover the loaf if rising in the oven.
Put a pan of boiling water under the bread in the oven (bottom rack), and let the bread rise on the middle rack, for 15 minutes only when using the Bread Machine yeast.
Remove the pan of boiling water and turn oven to 400°. Bake bread for 30 minutes. Internal temperature of bread should be about 200°. Use a instant read thermometer.
Sandra D. Halpenny © 2009-2010 All rights reserved