Tuesday, June 1, 2010

WEMP Free "White" Bread

This recipe came from Betty Crocker's cookbook, but we just tweaked it to make it wheat free! :)
It turned out FABULOUS! Not only did Derek like it, but we all did! It was soft and slightly chewy, and just had a great flavor to it!

I had read somewhere that large loaves of wheat-free bread don't turn out as nicely on the top and that they don't rise as well, so we made two very small loaves...but will definitely try this one as a larger loaf to see how large of one we can make and it still turn out ok. Right now it's ok that his sandwiches are the size of his little hand (although on a normal day he could probably eat 3 or 4 of these size sandwiches!), but I don't think he'll like it in high school :) Although, hopefully he'll outgrow these allergies way before then!!!!

WEMP Free "White" Bread

1-2 cups flour mix
1 tsp xanthum gum
1 Tbsp sugar
1/3 Tbsp salt
2 tsp dairy-free shortening
2/3 package instant yeast
3/4 cup very warm water (120-130 degrees)

1. Mix 1 cup flour mix, sugar, salt, shortening, and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour (up to about another cup) to made dough easy to handle. You want the dough to come together like regular wheat dough, only you want this to remain a little more moist than wheat dough. That will help to keep the bread soft and moist after baking.

2. Because wheat-free dough has no gluten, you don't need to knead it! :)

3. Grease bottoms and sides of 2 small loaf pans (these were about 2x4 or 2x5 that we made), with shortening.

4. Form dough into 2 small loaf shapes, and drop into bread pans. Cover and let rise for about an hour, until it looks like it's about 1 1/2 to 2 times larger.

5. Preheat oven to 425 degrees. Bake 25 to 30 minutes or until loaves are slightly golden on top. Remove loaves from pan and allow to cool on wire rack.

6. Store bread in zip loc bags so that it doesn't dry out. The best way to store loaves is in the freezer for short periods of time, as without wheat they do tend to dry out a lot quicker than regular bread.

Just look at this!!!

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