Guest guest Posted March 8, 2008 Report Share Posted March 8, 2008 After much experimentation, I am pleased to share my favorite vegan/gf bread recipe. I find it to be a much more satisfying and tasty bread than the ones derived from rice flour and/or garbanzo bean flour. It is a close derivative of Annalise Roberts' Submarine bread, but with the addition of amaranth flour for a more " wheaty " taste, and baking directions based on Bette Hagman's breads. I hope you enjoy this recipe as much as I have! Recipe for 2 loaves: In a large mixing bowl combine: 1 1/2 cups millet flour 1/2 cup amaranth flour 1 cup sorghum flour 1 cup cornstarch 1 cup potato starch 1 cup tapioca flour 4 tsp xanthan gum 1 Tbsp salt 1/2 cup sugar 1/4 cup active dry yeast (not rapid rise) Add: 4 tsp olive oil 3 1/4 cup warm water Mix with electric mixer for two minutes. Pour into two nonstick loaf pans and cover with a towel. Allow to rise for 70 minutes (batter should take up about half the loaf pan before rising, and extend over the top of the loaf pan after rising). Bake at 400 minutes for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 50 minutes. As with most breads, it is easiest to slice if you allow it to fully cool. (I usually let it cool for a little bit, and then remove the loaves from the pans and place on a cooling rack to cool the rest of the way). But who can wait that long? The bread tastes delicous warm, especially served with a vegan " honey butter " spread (e.g., whipped Earth Balance mixed with a bit of agave sweetener). That's why I always make two loaves. One to eat warm, and one to cool and slice for sandwiches the rest of the week. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2008 Report Share Posted March 9, 2008 I look forward to trying it out, Mark! I'll have to sub for the cornstarch, but I'd be glad to have an egg-free gf bread. Pam On Sat, Mar 8, 2008 at 12:27 PM, Mark Engelberg <mark.engelberg wrote: > After much experimentation, I am pleased to share my favorite vegan/gf > bread recipe. I find it to be a much more satisfying and tasty bread > than the ones derived from rice flour and/or garbanzo bean flour. It > is a close derivative of Annalise Roberts' Submarine bread, but with > the addition of amaranth flour for a more " wheaty " taste, and baking > directions based on Bette Hagman's breads. I hope you enjoy this > recipe as much as I have! > > Recipe for 2 loaves: > > In a large mixing bowl combine: > > 1 1/2 cups millet flour > 1/2 cup amaranth flour > 1 cup sorghum flour > 1 cup cornstarch > 1 cup potato starch > 1 cup tapioca flour > 4 tsp xanthan gum > 1 Tbsp salt > 1/2 cup sugar > 1/4 cup active dry yeast (not rapid rise) > > Add: > > 4 tsp olive oil > 3 1/4 cup warm water > > Mix with electric mixer for two minutes. > > Pour into two nonstick loaf pans and cover with a towel. Allow to > rise for 70 minutes (batter should take up about half the loaf pan > before rising, and extend over the top of the loaf pan after rising). > > Bake at 400 minutes for 10 minutes. Remove loaf pans from oven and > cover with aluminum foil. Return to oven and bake for an additional > 50 minutes. > > As with most breads, it is easiest to slice if you allow it to fully > cool. (I usually let it cool for a little bit, and then remove the > loaves from the pans and place on a cooling rack to cool the rest of > the way). But who can wait that long? The bread tastes delicous > warm, especially served with a vegan " honey butter " spread (e.g., > whipped Earth Balance mixed with a bit of agave sweetener). That's > why I always make two loaves. One to eat warm, and one to cool and > slice for sandwiches the rest of the week. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2008 Report Share Posted March 10, 2008 Thank you very much for sharing your bread recipe with us. It looks terrific! I look forward to trying it! LaDonna On Sat, Mar 8, 2008 at 12:27 PM, Mark Engelberg <mark.engelberg wrote: > After much experimentation, I am pleased to share my favorite vegan/gf > bread recipe. I find it to be a much more satisfying and tasty bread > than the ones derived from rice flour and/or garbanzo bean flour. It > is a close derivative of Annalise Roberts' Submarine bread, but with > the addition of amaranth flour for a more " wheaty " taste, and baking > directions based on Bette Hagman's breads. I hope you enjoy this > recipe as much as I have! > > Recipe for 2 loaves: > > In a large mixing bowl combine: > > 1 1/2 cups millet flour > 1/2 cup amaranth flour > 1 cup sorghum flour > 1 cup cornstarch > 1 cup potato starch > 1 cup tapioca flour > 4 tsp xanthan gum > 1 Tbsp salt > 1/2 cup sugar > 1/4 cup active dry yeast (not rapid rise) > > Add: > > 4 tsp olive oil > 3 1/4 cup warm water > > Mix with electric mixer for two minutes. > > Pour into two nonstick loaf pans and cover with a towel. Allow to > rise for 70 minutes (batter should take up about half the loaf pan > before rising, and extend over the top of the loaf pan after rising). > > Bake at 400 minutes for 10 minutes. Remove loaf pans from oven and > cover with aluminum foil. Return to oven and bake for an additional > 50 minutes. > > As with most breads, it is easiest to slice if you allow it to fully > cool. (I usually let it cool for a little bit, and then remove the > loaves from the pans and place on a cooling rack to cool the rest of > the way). But who can wait that long? The bread tastes delicous > warm, especially served with a vegan " honey butter " spread (e.g., > whipped Earth Balance mixed with a bit of agave sweetener). That's > why I always make two loaves. One to eat warm, and one to cool and > slice for sandwiches the rest of the week. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2008 Report Share Posted March 10, 2008 Great. Let me know how it works out. I'd really like to know if my own success with the recipe can be easily duplicated in other kitchens. By the way, the simplest way to measure the flours and starches is to spoon the starches from the bag into a measuring cup, lightly packing it down with the spoon. That's because many of the flours/starches clump, so they can't easily be poured from the bag or scooped out directly with a measuring cup. --Mark On Sun, Mar 9, 2008 at 4:29 PM, Gracious Hospitality <gracioushospitality wrote: > Thank you very much for sharing your bread recipe with us. It looks > terrific! I look forward to trying it! > > LaDonna > > > > > On Sat, Mar 8, 2008 at 12:27 PM, Mark Engelberg <mark.engelberg > wrote: > > > > > After much experimentation, I am pleased to share my favorite vegan/gf > > bread recipe. I find it to be a much more satisfying and tasty bread > > than the ones derived from rice flour and/or garbanzo bean flour. It > > is a close derivative of Annalise Roberts' Submarine bread, but with > > the addition of amaranth flour for a more " wheaty " taste, and baking > > directions based on Bette Hagman's breads. I hope you enjoy this > > recipe as much as I have! > > > > Recipe for 2 loaves: > > > > In a large mixing bowl combine: > > > > 1 1/2 cups millet flour > > 1/2 cup amaranth flour > > 1 cup sorghum flour > > 1 cup cornstarch > > 1 cup potato starch > > 1 cup tapioca flour > > 4 tsp xanthan gum > > 1 Tbsp salt > > 1/2 cup sugar > > 1/4 cup active dry yeast (not rapid rise) > > > > Add: > > > > 4 tsp olive oil > > 3 1/4 cup warm water > > > > Mix with electric mixer for two minutes. > > > > Pour into two nonstick loaf pans and cover with a towel. Allow to > > rise for 70 minutes (batter should take up about half the loaf pan > > before rising, and extend over the top of the loaf pan after rising). > > > > Bake at 400 minutes for 10 minutes. Remove loaf pans from oven and > > cover with aluminum foil. Return to oven and bake for an additional > > 50 minutes. > > > > As with most breads, it is easiest to slice if you allow it to fully > > cool. (I usually let it cool for a little bit, and then remove the > > loaves from the pans and place on a cooling rack to cool the rest of > > the way). But who can wait that long? The bread tastes delicous > > warm, especially served with a vegan " honey butter " spread (e.g., > > whipped Earth Balance mixed with a bit of agave sweetener). That's > > why I always make two loaves. One to eat warm, and one to cool and > > slice for sandwiches the rest of the week. > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2008 Report Share Posted March 21, 2008 Thank you so much for this recipe, Mark. It is my new favourite. And I don't have to feel guilty about using 3 eggs per loaf, because there aren't any eggs! Here are my comments thus far. First time: Okay, the first time I made the following substitutions: - subbed arrowroot for cornstarch (we are corn-free) - realized as I was measuring my ingredients that I did not have any potato starch! So I subbed 1 cup of glutinous rice starch plus 2 tbl potato flour - subbed canola oil for olive oil We put this recipe through torture tests! - bagged it before it was done cooling, resulting in condensation in the bag, but no soggy spots in the bread - ate it by itself, untoasted - on the third day, still no soggy spots, no fermenty gfcf smell/taste. A little dry after three days, but still completely edible without toasting/reheating - froze one loaf, thawed and ate it without toasting. Still not soggy, no gfcf smell/taste! My family's new favourite! - my only complaint was that the crust was pretty crunchy/tough. Hubby thought the crust was wonderful, and DS won't eat the crust anyway, so you have a three-way split on that - didn't rise as much as I expected it to with that much yeast - I should have added a bit more water, with the extra 2 tbl potato flour, the batter was a bit thick and probably didn't rise as much due to that Second time - subbed arrowroot for cornstarch (we are corn-free) - subbed canola oil for olive oil - let rise for several hours because I was out of the house - overflowed a bit when rising - didn't last long enough to submit to many torture tests Third time - subbed arrowroot for cornstarch (we are corn-free) - subbed canola oil for olive oil - subbed soy flour for sorghum, as we were out of sorghum - only let rise for 1/2 hour - made hamburger buns out of 1/2 the recipe - needed a few more tablespoons of flour to get the right consistency - noticed a slight gfcf smell and stickiness when cutting this loaf. Will probably use buckwheat instead of soy flour if I am still out of sorghum next go-around. May have needed a few more minutes in the oven. - the boys had some of the buns in bag-lunch veggie-ham sandwiches yesterday, they were fine and not soggy, did not need reheating I find this recipe is a bit trickier to get the right moisture balance than my previous recipes. I use the flat blade on my stand mixer, and the batter needs to be starting to pull away from the sides/climb the blade, but not forming a ball. Add extra water or flour to get just that consistency. There was no problem with only giving it 30 min rising time in a warm oven (I set the oven to 200 while mixing the ingredients, then turn it off and put the dough in to rise). Which is good, because I generally only have 2 hours in which to make my bread, from mixing to cooling. Thank you again, Mark! Pam On Sat, Mar 8, 2008 at 1:27 PM, Mark Engelberg <mark.engelberg wrote: > > After much experimentation, I am pleased to share my favorite vegan/gf > bread recipe. I find it to be a much more satisfying and tasty bread > than the ones derived from rice flour and/or garbanzo bean flour. It > is a close derivative of Annalise Roberts' Submarine bread, but with > the addition of amaranth flour for a more " wheaty " taste, and baking > directions based on Bette Hagman's breads. I hope you enjoy this > recipe as much as I have! > > Recipe for 2 loaves: > > In a large mixing bowl combine: > > 1 1/2 cups millet flour > 1/2 cup amaranth flour > 1 cup sorghum flour > 1 cup cornstarch > 1 cup potato starch > 1 cup tapioca flour > 4 tsp xanthan gum > 1 Tbsp salt > 1/2 cup sugar > 1/4 cup active dry yeast (not rapid rise) > > Add: > > 4 tsp olive oil > 3 1/4 cup warm water > > Mix with electric mixer for two minutes. > > Pour into two nonstick loaf pans and cover with a towel. Allow to > rise for 70 minutes (batter should take up about half the loaf pan > before rising, and extend over the top of the loaf pan after rising). > > Bake at 400 minutes for 10 minutes. Remove loaf pans from oven and > cover with aluminum foil. Return to oven and bake for an additional > 50 minutes. > > As with most breads, it is easiest to slice if you allow it to fully > cool. (I usually let it cool for a little bit, and then remove the > loaves from the pans and place on a cooling rack to cool the rest of > the way). But who can wait that long? The bread tastes delicous > warm, especially served with a vegan " honey butter " spread (e.g., > whipped Earth Balance mixed with a bit of agave sweetener). That's > why I always make two loaves. One to eat warm, and one to cool and > slice for sandwiches the rest of the week. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2008 Report Share Posted March 22, 2008 Mark, Can I post this recipe to another list? Pam On Sat, Mar 8, 2008 at 1:27 PM, Mark Engelberg <mark.engelberg wrote: After much experimentation, I am pleased to share my favorite vegan/gf > bread recipe. I find it to be a much more satisfying and tasty bread > than the ones derived from rice flour and/or garbanzo bean flour. It > is a close derivative of Annalise Roberts' Submarine bread, but with > the addition of amaranth flour for a more " wheaty " taste, and baking > directions based on Bette Hagman's breads. I hope you enjoy this > recipe as much as I have! > > Recipe for 2 loaves: > > In a large mixing bowl combine: > > 1 1/2 cups millet flour > 1/2 cup amaranth flour > 1 cup sorghum flour > 1 cup cornstarch > 1 cup potato starch > 1 cup tapioca flour > 4 tsp xanthan gum > 1 Tbsp salt > 1/2 cup sugar > 1/4 cup active dry yeast (not rapid rise) > > Add: > > 4 tsp olive oil > 3 1/4 cup warm water > > Mix with electric mixer for two minutes. > > Pour into two nonstick loaf pans and cover with a towel. Allow to > rise for 70 minutes (batter should take up about half the loaf pan > before rising, and extend over the top of the loaf pan after rising). > > Bake at 400 minutes for 10 minutes. Remove loaf pans from oven and > cover with aluminum foil. Return to oven and bake for an additional > 50 minutes. > > As with most breads, it is easiest to slice if you allow it to fully > cool. (I usually let it cool for a little bit, and then remove the > loaves from the pans and place on a cooling rack to cool the rest of > the way). But who can wait that long? The bread tastes delicous > warm, especially served with a vegan " honey butter " spread (e.g., > whipped Earth Balance mixed with a bit of agave sweetener). That's > why I always make two loaves. One to eat warm, and one to cool and > slice for sandwiches the rest of the week. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2008 Report Share Posted March 22, 2008 Thanks so much for your notes and your process of getting good bread. I have tried so many recipes, but have not been very succesful with yeast. We live in Florida and I think the humidity has something to do with it. Before GFCF days I used to grind my own wheat and make 6 loaves at a time in my Bocht. I particularly liked how you described the dough. Thanks tons, Becky : pdworkman: Fri, 21 Mar 2008 09:26:26 -0600Re: Mark's Bread Recipe Thank you so much for this recipe, Mark. It is my new favourite. AndI don't have to feel guilty about using 3 eggs per loaf, because therearen't any eggs! Here are my comments thus far.First time:Okay, the first time I made the following substitutions:- subbed arrowroot for cornstarch (we are corn-free)- realized as I was measuring my ingredients that I did not have anypotato starch! So I subbed 1 cup of glutinous rice starch plus 2 tblpotato flour- subbed canola oil for olive oilWe put this recipe through torture tests!- bagged it before it was done cooling, resulting in condensation inthe bag, but no soggy spots in the bread- ate it by itself, untoasted- on the third day, still no soggy spots, no fermenty gfcfsmell/taste. A little dry after three days, but still completelyedible without toasting/reheating- froze one loaf, thawed and ate it without toasting. Still notsoggy, no gfcf smell/taste! My family's new favourite!- my only complaint was that the crust was pretty crunchy/tough.Hubby thought the crust was wonderful, and DS won't eat the crustanyway, so you have a three-way split on that- didn't rise as much as I expected it to with that much yeast- I should have added a bit more water, with the extra 2 tbl potatoflour, the batter was a bit thick and probably didn't rise as much dueto thatSecond time- subbed arrowroot for cornstarch (we are corn-free)- subbed canola oil for olive oil- let rise for several hours because I was out of the house- overflowed a bit when rising- didn't last long enough to submit to many torture testsThird time- subbed arrowroot for cornstarch (we are corn-free)- subbed canola oil for olive oil- subbed soy flour for sorghum, as we were out of sorghum- only let rise for 1/2 hour- made hamburger buns out of 1/2 the recipe- needed a few more tablespoons of flour to get the right consistency- noticed a slight gfcf smell and stickiness when cutting this loaf.Will probably use buckwheat instead of soy flour if I am still out ofsorghum next go-around. May have needed a few more minutes in theoven.- the boys had some of the buns in bag-lunch veggie-ham sandwichesyesterday, they were fine and not soggy, did not need reheatingI find this recipe is a bit trickier to get the right moisture balancethan my previous recipes. I use the flat blade on my stand mixer, andthe batter needs to be starting to pull away from the sides/climb theblade, but not forming a ball. Add extra water or flour to get justthat consistency. There was no problem with only giving it 30 minrising time in a warm oven (I set the oven to 200 while mixing theingredients, then turn it off and put the dough in to rise). Which isgood, because I generally only have 2 hours in which to make my bread,from mixing to cooling.Thank you again, Mark!PamOn Sat, Mar 8, 2008 at 1:27 PM, Mark Engelberg <mark.engelberg wrote:>> After much experimentation, I am pleased to share my favorite vegan/gf> bread recipe. I find it to be a much more satisfying and tasty bread> than the ones derived from rice flour and/or garbanzo bean flour. It> is a close derivative of Annalise Roberts' Submarine bread, but with> the addition of amaranth flour for a more " wheaty " taste, and baking> directions based on Bette Hagman's breads. I hope you enjoy this> recipe as much as I have!>> Recipe for 2 loaves:>> In a large mixing bowl combine:>> 1 1/2 cups millet flour> 1/2 cup amaranth flour> 1 cup sorghum flour> 1 cup cornstarch> 1 cup potato starch> 1 cup tapioca flour> 4 tsp xanthan gum> 1 Tbsp salt> 1/2 cup sugar> 1/4 cup active dry yeast (not rapid rise)>> Add:>> 4 tsp olive oil> 3 1/4 cup warm water>> Mix with electric mixer for two minutes.>> Pour into two nonstick loaf pans and cover with a towel. Allow to> rise for 70 minutes (batter should take up about half the loaf pan> before rising, and extend over the top of the loaf pan after rising).>> Bake at 400 minutes for 10 minutes. Remove loaf pans from oven and> cover with aluminum foil. Return to oven and bake for an additional> 50 minutes.>> As with most breads, it is easiest to slice if you allow it to fully> cool. (I usually let it cool for a little bit, and then remove the> loaves from the pans and place on a cooling rack to cool the rest of> the way). But who can wait that long? The bread tastes delicous> warm, especially served with a vegan " honey butter " spread (e.g.,> whipped Earth Balance mixed with a bit of agave sweetener). That's> why I always make two loaves. One to eat warm, and one to cool and> slice for sandwiches the rest of the week.> _______________ Test your Star IQ http://club.live.com/red_carpet_reveal.aspx?icid=redcarpet_HMTAGMAR Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2008 Report Share Posted March 22, 2008 On 3/22/08, pdw <pdworkman wrote: > Mark, > > Can I post this recipe to another list? I was just going to ask the same thing. :-) BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2008 Report Share Posted March 22, 2008 Absolutely. --Mark On 3/22/08, pdw <pdworkman wrote: > Mark, > > Can I post this recipe to another list? > > Pam > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2008 Report Share Posted March 23, 2008 Many hungry people thank you. Pam On Sat, Mar 22, 2008 at 3:05 PM, Mark Engelberg <mark.engelberg wrote: Absolutely. > > --Mark > > > On 3/22/08, pdw <pdworkman wrote: > > Mark, > > > > Can I post this recipe to another list? > > > > Pam > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2008 Report Share Posted April 8, 2008 Mark, have you ever frozen this bread? Or has anyone else frozen Mark's bread? I'm wondering how it would be defrosted. Sally On Sat, Mar 8, 2008 at 3:27 PM, Mark Engelberg <mark.engelberg wrote: > After much experimentation, I am pleased to share my favorite vegan/gf > bread recipe. I find it to be a much more satisfying and tasty bread > than the ones derived from rice flour and/or garbanzo bean flour. It > is a close derivative of Annalise Roberts' Submarine bread, but with > the addition of amaranth flour for a more " wheaty " taste, and baking > directions based on Bette Hagman's breads. I hope you enjoy this > recipe as much as I have! > > Recipe for 2 loaves: > > In a large mixing bowl combine: > > 1 1/2 cups millet flour > 1/2 cup amaranth flour > 1 cup sorghum flour > 1 cup cornstarch > 1 cup potato starch > 1 cup tapioca flour > 4 tsp xanthan gum > 1 Tbsp salt > 1/2 cup sugar > 1/4 cup active dry yeast (not rapid rise) > > Add: > > 4 tsp olive oil > 3 1/4 cup warm water > > Mix with electric mixer for two minutes. > > Pour into two nonstick loaf pans and cover with a towel. Allow to > rise for 70 minutes (batter should take up about half the loaf pan > before rising, and extend over the top of the loaf pan after rising). > > Bake at 400 minutes for 10 minutes. Remove loaf pans from oven and > cover with aluminum foil. Return to oven and bake for an additional > 50 minutes. > > As with most breads, it is easiest to slice if you allow it to fully > cool. (I usually let it cool for a little bit, and then remove the > loaves from the pans and place on a cooling rack to cool the rest of > the way). But who can wait that long? The bread tastes delicous > warm, especially served with a vegan " honey butter " spread (e.g., > whipped Earth Balance mixed with a bit of agave sweetener). That's > why I always make two loaves. One to eat warm, and one to cool and > slice for sandwiches the rest of the week. > > -- " And Ramen noodles at 4:30 in the morning-- When we barely could survive, I was never more alive " --BtE Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2008 Report Share Posted April 8, 2008 I froze and defrosted and was still able to use it " straight " without toasting. Pam On Tue, Apr 8, 2008 at 1:00 PM, Sally Parrott Ashbrook <sally.parrott wrote: Mark, have you ever frozen this bread? Or has anyone else frozen Mark's > bread? I'm wondering how it would be defrosted. > > Sally > > On Sat, Mar 8, 2008 at 3:27 PM, Mark Engelberg <mark.engelberg > wrote: > > > > After much experimentation, I am pleased to share my favorite vegan/gf > > bread recipe. I find it to be a much more satisfying and tasty bread > > than the ones derived from rice flour and/or garbanzo bean flour. It > > is a close derivative of Annalise Roberts' Submarine bread, but with > > the addition of amaranth flour for a more " wheaty " taste, and baking > > directions based on Bette Hagman's breads. I hope you enjoy this > > recipe as much as I have! > > > > Recipe for 2 loaves: > > > > In a large mixing bowl combine: > > > > 1 1/2 cups millet flour > > 1/2 cup amaranth flour > > 1 cup sorghum flour > > 1 cup cornstarch > > 1 cup potato starch > > 1 cup tapioca flour > > 4 tsp xanthan gum > > 1 Tbsp salt > > 1/2 cup sugar > > 1/4 cup active dry yeast (not rapid rise) > > > > Add: > > > > 4 tsp olive oil > > 3 1/4 cup warm water > > > > Mix with electric mixer for two minutes. > > > > Pour into two nonstick loaf pans and cover with a towel. Allow to > > rise for 70 minutes (batter should take up about half the loaf pan > > before rising, and extend over the top of the loaf pan after rising). > > > > Bake at 400 minutes for 10 minutes. Remove loaf pans from oven and > > cover with aluminum foil. Return to oven and bake for an additional > > 50 minutes. > > > > As with most breads, it is easiest to slice if you allow it to fully > > cool. (I usually let it cool for a little bit, and then remove the > > loaves from the pans and place on a cooling rack to cool the rest of > > the way). But who can wait that long? The bread tastes delicous > > warm, especially served with a vegan " honey butter " spread (e.g., > > whipped Earth Balance mixed with a bit of agave sweetener). That's > > why I always make two loaves. One to eat warm, and one to cool and > > slice for sandwiches the rest of the week. > > > > > > -- > " And Ramen noodles at 4:30 in the morning-- > When we barely could survive, I was never more alive " > --BtE > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2008 Report Share Posted April 9, 2008 I usually store my extra loaf in either the freezer or fridge, depending on which has more room, and how soon I plan to use it. Both storage methods came out fine. However, I pretty much always toast my leftover slices (usually I just toast it directly from its refrigerated state), so I can't really speak to how it tastes at room-temp. --Mark On Tue, Apr 8, 2008 at 12:00 PM, Sally Parrott Ashbrook <sally.parrott wrote: > Mark, have you ever frozen this bread? Or has anyone else frozen Mark's > bread? I'm wondering how it would be defrosted. > > Sally Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2008 Report Share Posted April 9, 2008 Good to know, Mark & Pam. Thanks. On Tue, Apr 8, 2008 at 4:57 PM, pdw <pdworkman wrote: > I froze and defrosted and was still able to use it " straight " without > toasting. > > Pam > > On Tue, Apr 8, 2008 at 1:00 PM, Sally Parrott Ashbrook > > <sally.parrott <sally.parrott%40gmail.com>> wrote: > > > > > > > > > > > > > > Mark, have you ever frozen this bread? Or has anyone else frozen Mark's > > bread? I'm wondering how it would be defrosted. > > > > Sally > > > > On Sat, Mar 8, 2008 at 3:27 PM, Mark Engelberg <mark.engelberg<mark.engelberg%40gmail.com> > > > > wrote: > > > > > > > After much experimentation, I am pleased to share my favorite vegan/gf > > > bread recipe. I find it to be a much more satisfying and tasty bread > > > than the ones derived from rice flour and/or garbanzo bean flour. It > > > is a close derivative of Annalise Roberts' Submarine bread, but with > > > the addition of amaranth flour for a more " wheaty " taste, and baking > > > directions based on Bette Hagman's breads. I hope you enjoy this > > > recipe as much as I have! > > > > > > Recipe for 2 loaves: > > > > > > In a large mixing bowl combine: > > > > > > 1 1/2 cups millet flour > > > 1/2 cup amaranth flour > > > 1 cup sorghum flour > > > 1 cup cornstarch > > > 1 cup potato starch > > > 1 cup tapioca flour > > > 4 tsp xanthan gum > > > 1 Tbsp salt > > > 1/2 cup sugar > > > 1/4 cup active dry yeast (not rapid rise) > > > > > > Add: > > > > > > 4 tsp olive oil > > > 3 1/4 cup warm water > > > > > > Mix with electric mixer for two minutes. > > > > > > Pour into two nonstick loaf pans and cover with a towel. Allow to > > > rise for 70 minutes (batter should take up about half the loaf pan > > > before rising, and extend over the top of the loaf pan after rising). > > > > > > Bake at 400 minutes for 10 minutes. Remove loaf pans from oven and > > > cover with aluminum foil. Return to oven and bake for an additional > > > 50 minutes. > > > > > > As with most breads, it is easiest to slice if you allow it to fully > > > cool. (I usually let it cool for a little bit, and then remove the > > > loaves from the pans and place on a cooling rack to cool the rest of > > > the way). But who can wait that long? The bread tastes delicous > > > warm, especially served with a vegan " honey butter " spread (e.g., > > > whipped Earth Balance mixed with a bit of agave sweetener). That's > > > why I always make two loaves. One to eat warm, and one to cool and > > > slice for sandwiches the rest of the week. > > > > > > > > > > -- > > " And Ramen noodles at 4:30 in the morning-- > > When we barely could survive, I was never more alive " > > --BtE > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2008 Report Share Posted April 15, 2008 I've put a review of Mark's bread with a couple of photos (you can check out the texture) on my blog at http://aprovechar.danandsally.com/?p=228 Sally -- " And Ramen noodles at 4:30 in the morning-- When we barely could survive, I was never more alive " --BtE Quote Link to comment Share on other sites More sharing options...
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