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Cam's Mom

Really Fantastic Bread Recipe

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Hi All,

I concocted a new bread recipe yesterday and thought some of you might enjoy it. Tremendously flavorful and moist. We ate the whole loaf in a matter of hours!

Sorry to those of you who can't have dairy - it probably would not translate well into a non-dairy recipe since it is based on an old favorit of min - buttermilk white bread.

Here it is:

My bread flour mix (you could perhaps use another blend that you have on hand)

1/2 C. brown rice flour (superfine if you can get it)

1/2 C. Sorghum flour

1/2 C. potato starch

1/4 C. corn starch

1/4 C. tapioca starch

1/4 C. almond meal

1/4 C. golden flax meal

This is a total of 2 1/2 cups flour blend

2 1/2 tsp. xanthan gum

1 package yeast (regular, not rapid)

1 tsp. salt

1 tsp. gelatin

Mix dry ingredients together and set aside.

wet ingredients

1 C. buttermilk (warmed about 30-40 seconds in the mic.)

2 Tbsp. butter melted (in the mic.)

1 whole egg (warmed to room temp by soaking in warm water)

2 egg whites

1 Tbsp. brown sugar

2 tsp. apple cider vinegar

Pre-heat oven to lowest temp (170 F) then turn it off. Meanwhile. put all wet ingredient is the bowl of a sturdy mixer. mix slightly then add the dry ingredients all at once. Mix until blended then turn mixer to medium speed and mix for about 5 minutes. The texture should be a very thick, sticky batter (not a dough). If it is too thick, add a little more buttermilk. Scrape batter/dough into a well greased (or sprayed) 8 inch loaf pan (9" will be too big). Smooth top of loaf with a rubber spatula. Put loaf in warm (off) oven to rise. This should take about 45 min. to one hour. Do not let it go past the top of the pan. When risen, just turn the oven on to 350 F without removing the bread - cook for 45 minutes until very golden brown. In the last few minutes of cooking I usually remove the bread from the pan and finish cooking on it's side. Then I flip it and cook an additional 3 minutes longer. This makes a crispy crust and helps with the problem of collapsing bread upon removal from the oven.

Cool completely before slicing.

The flavor of this bread is almost like that of sour dough. Very nice.

If you try this bread please let me know what you think and how the recipe worked for you. This is the first one I've invented. Hope you like it!

Barb

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