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Gluten-free True Yeast Bread

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 18 Servings

INGREDIENTS

3 c Gf flour mix
1/4 c Sugar
3 1/2 t Xanthan gum
2/3 c Dry milk powder*
1 1/2 t Salt
2 t Sugar
1/2 c lukewarm water
1 1/2 T Yeast granules or yeast cake
1/4 c Shortening
1 1/4 c water
1 t Vinegar
3 Eggs

INSTRUCTIONS

For the lactose intolerant, you may delete the dry milk powder  called
for in yeast bread recipes and substitute, instead equal  amounts of
powdered baby formula: Isomil, ProSobee, Nursoy  (soybased), or
Pregestimil (corn-based). Each foumula reacts  differently and the
taste varies. If the bread dough feels thin, add  up to 1/2 cup more
rice flour in the first beating.  Combine flour, sugar, xanthan gum,
milk powder, and salt in bowl of  heavy-duty mixer. Use your strongest
beaters.  Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm
water  and mix in the yeast. Set aside while you combine the shortening
and  1-1/4 cups water in saucepan and heat until shortening melts.
Turn mixer on low. Blend dry ingredients and slowly add shortening and
water mixture and the vinegar. Blend, then add eggs. This mixture
should feel slightly warm.  Pour yeast mixture into the ingredients in
the bowl and beat at  highest speed for 2 minutes.  Place mixing bowl
in a warm place, cover with plastic wrap and a  towel, and let the
dough rise approximately 1 to 1-1/2 hours or until  doubled.  Return to
the mixer and beat on high for 3 minutes.  Spoon the dough into 3 small
(2-1/2" x 5") greased loaf pans or 1  large one. Use muffin tins and
bake any remainder as small rolls. Or  make all rolls (approximately
18).  Source: The Gluten-Free Gourmet Living Well With Wheat, Bette
Hagman  ISBN 0-8050-1210-9 Posted to MC-Recipe Digest by "M. Hicks"
<nitro_ii@email.msn.com> on Feb 16, 1998

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