Back to Bread...

I'm afraid to see how long it has been seen I posted a bread trial. Please do not disown me. I made this Gluten Free yogurt bread during the summer before I got side tracked with the soda bread and never got round to posting it so here it is.

 

I'm going to put together a sourdough starter this evening and get working on those trials I talked about in eh......August.

 

 

 

Dry Ingredients

Four Flour Bean Mix 3 cups

Xanthum Gum 2 1/4tsp

Salt 3/4tsp

Egg replacer 1 1/2tsp
Baking Soda 3/4tsp

Brown Sugar 4 1/2tbsp
Dried Lemon Peel 1 1/2 tsp

Dry Yeast Granules 1 tbsp

 

Wet Ingredients

1 Egg plus 2 egg whites

Margarine 4 1/2 tbsp
Vinegar/Dough Enhancer 3/4 tsp

Honey 3/4 tsp

Yogurt 1 cups + 2tbsp

Warm Water 3/4 cup

 Grease and prepare pan. Mix dry ingredients in a medium bowl. Set aside.

In a large bowl whisk the egg and egg whites, margarine, vinegar/dough enhancer and honey. Warm the honey to 110C. I microwaved it for about 1 minute in 30 second bursts. Add the yogurt and most of the water to the egg mixture.

 

Add the dry ingredients to the wet ingredients a little at a time with your mixer on low. Add the remaining water if needed. The mixture should be like cake batter. when all the dry ingredients have been incorporated turn the mixer up high and mix for 3 and a half minutes. Pour the dough into your prepared pan, cover and let rise for 35-45 minutes for rapid rising yeast or until the dough reaches the top of your pan.

While the dough is rising pre-heat the oven to 400F once risen bake for 50-60 minutes, covering with foil after 10 minutes.

 

Bette Hagman has included lots of variations for this bread. How does Granola Yogurt Bread, Cinnamon-Raisin Yogurt Bread or even Herbed Yogurt Bread tickle your fancy. This is what I love about these bread recipes, they are so versatile and easily varied to suit your families tastes. Let me know if you try any variations, love to hear how it turns out!

Have a great week!

 

Michelle xxx

 

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