| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Breads |
14 |
Servings |
INGREDIENTS
| 2 |
ts |
Sugar |
| 1/2 |
c |
Wrist-warm water |
| 1 |
pk |
Active dry yeast |
| 1 1/4 |
c |
Water |
| 1/4 |
c |
Vegetable shortening |
| 1 |
c |
Brown rice flour |
| 2 |
c |
White rice flour |
| 1/4 |
c |
Sugar |
| 4 |
ts |
Xanthan gum |
|
|
OR 1 tbsp dry pectin |
| 2/3 |
c |
Non-instant dry milk |
|
|
OR 1/3 cup soy powder |
| 1 1/2 |
ts |
Salt |
| 2 |
lg |
Eggs |
INSTRUCTIONS
Dissolve 2 tsp sugar and 1/2 cup water in 2 cup bowl. Sprinkle on yeast.
Set aside for 10 minutes or until froth nearly reaches top. Combine water
and shortening in saucepan. Heat until shortening melts. Cool to lukewarm.
Combine dry ingredients in mixer bowl. Add yeast mix to flours. Blend
well. Add shortening mix. Blend well. Add eggs. Mix at highest speed with
mixer for 2 minutes (my note ~ assume this requires a strong mixer with a
dough hook?) Let dough rise in a warm place until doubled, about an hour.
Pour dough into greased, small bread pans 3/4 full or into cans for round
breads. Let rise again. Bake at 400 for 10 minutes. Place foil over breads
and bake for 50 minutes. Remove from pans immediately, cool on rack. Recipe
may be doubled. Dough may be shaped for hot dog or hamburger buns after
first rising. For herb bread, add 2 Tbsp fennel seeds or dried herbs of
choice to dry flour.
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