Basic Millet Bread Large Loaf

[Guest guest]

This is the standard bread in our house. I have never made it in a

loaf, I use muffin rings, on a cookie sheet. This loaf makes 12 at a

time. We all love them

 

 

Basic Millet bread ( large loaf, the gluten-free gourment bakes bread,

bette hagman)

 

Dry Ingredients

1 1/3 cup Millet flour

1 1/3 cup Corn starch

1/13 cup tapioca flour

3 tsp. Xanthan gum

1 tsp. salt

1 tsp. unflavored gelatin

2 tsp. egg replacer

4 TBS. sugar

1/2 cup dry milk powder or nondairy substitute

2 1/4 tsp. dry yeast granules

 

Wet Ingredients

 

1 plus 3 white egg ( I use 2 egg replacer eggs whipped)

1 tsp. vinegar or dough enhancer

5 1/2 tbs.margarine

2 cup water ( more or less)

 

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread

machines. For hand mixing have it about 110F; for your bread machin,

read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients

in a medium bowl. Set aside.

In another bowl or the bowl of your heavy-duty mixer, whisk the egg

and whites(s) slightly, and add the dough enhancer, margarine ( cut in

chunks), and most of the water. The remaining water should be added as

needed after the bread has started mixing, either in the mixer or in the

pan of your bread machine.

 

FOR HAND MIXING: Turn the mixer to low and add the dry ingredients (

including the yeast) a little at a time. Check to be sure the dough is

the right consistency ( like cake batter). Add more of the reserved

water as necessary. Turn the mixer to high and beat for 3 1/2 minutes.

Spoon into the prepared pan(s), cover and let rise in a warm place about

35 minutes for rapid-rising yeast, 60 minutes or more for regular yeast

or until the dough reaches the top of the pan. Bake in a preheated 400F

oven for 50-60 minutes, covering after 10 minutes with aluminum foil. (

I have never covered with aluminum, it turned out just fine)