Corn meal bread, Lemon walnut bread, Gluten-free bread recipes – Breadman BREAD BAKER TR2828G User Manual

Page 52: Country white bread, Continued

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50.

GLUTEN-FREE BREAD RECIPES (

CONTINUED

)

Country White Bread

1 loaf

water 80˚F/27˚C

2

cup + 3 TBL

eggs

2 extra lg

oil

2 TBL

cider vinegar

2

tsp

sugar

2 TBL

salt

1 tsp

dry milk

6 TBL

white rice flour

12 cups

soy flour

2 TBL

potato starch flour

2

cup

tapioca flour

3 TBL

xanthan gum

1 tsp

Red Star

®

Quick•Rise

yeast

12 tsp

Use Fast Bake

mode and 1 White menu

1.

Remove the Bread Pan from the Bread Baker. Attach
the Kneading Blade onto the Shaft. Make sure all
ingredients except water are at room temperature.

2.

Use a liquid measuring cup to measure the water
(80˚F/27˚C/baby bottle temperature) and pour into
the Bread Pan.

3.

Place whole, uncracked eggs in a bowl of warm water
for 15 minutes to bring to room temperature before
adding to the pan.

4.

Use a measuring spoon to measure the oil and cider
vinegar; add to the Bread Pan.

5.

Use a measuring spoon to measure the sugar, salt and
dry milk; level off with the straight edge of a knife
and add to the Bread Pan.

6.

Lightly spoon white rice flour into a measuring cup;
level off with the straight edge of a knife and add to
the Bread Pan. Repeat for the soy flour, potato starch
flour and tapioca flour.

7.

Use a measuring spoon to measure the xanthan gum;
level off with the straight edge of a knife and add to
the Bread Pan. Smooth into all corners.

Method

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