| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread machi, Bread maili |
1 |
Servings |
INGREDIENTS
|
|
— 1 1/2 lb loaf: |
|
|
Dry group: |
| 1/2 |
c |
Vital wheat gluten |
| 1/2 |
c |
Quinoa flour |
| 1 |
c |
Barley flour |
| 1 |
c |
Brown rice flour |
| 1 1/2 |
tb |
Powdered whey |
|
|
Wet group: |
| 1 |
c |
Water |
| 2 |
tb |
Water |
| 1 1/2 |
tb |
Canola oil |
| 2 |
tb |
Honey |
| 1 1/4 |
ts |
Salt |
|
|
Yeast: |
|
|
Raisins: |
| 1 |
pk |
Raisins; (2-1/2 oz) |
| 2 |
tb |
Glenfiddich; (yes, single malt |
|
|
Scotch, not brandy) |
INSTRUCTIONS
To make a bread more cake-y, try using a substantial amount of barley flour
with perhaps some brown rice flour, and omit the wheat. Barley flour makes
a yeast bread with a very soft, cake-like texture.
Of course you will want to add gluten. I am allergic to wheat, though not
to gluten. I have found that when using low-gluten flours if I add 1/2
cup vital wheat gluten to 2 1/2 cups low-gluten flour I get a fine-textured
loaf. It does not rise much, but the texture is wonderful! [Susan]
Mix raisins with scotch. Place wet group in pan, dry group on top, yeast
on top of that. Medium wheat cycle (20 minutes knead, 25 minutes first
rise, 50 minutes second rise, bake 55 minutes). Add the raisins and
scotch after 12 minutes of kneading. You may need to help the kneading
with a rubber spatula -- depends on your machine and the precise moisture
of your ingredients. Don't expect much rise; this bread is fine-textured.
>From: schapin@mitre.org (Susan Chapin)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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