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Thu, 26 Dec 1996 13:43:22 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
In a message dated 96-12-25 22:36:52 EST, you write:
<< Bread recipe sounds great! Can it be used in a bread machine? >>
Many, many people have written to ask this question since I posted the
recipe.
Marci says no. I haven't tried it, but I've made it 3x with a mixer, and
it's so easy. The dough is the consistency of frosting, and I've been
dolloping it onto a cookie sheet for sandwich rolls. I really think the
softer-textured dough, which does not need the rising/kneading cycle, is the
key to the bread's softness.
Here's what I've been doing: I made a big canister-full of the blended dry
ingredients - including egg replacer. I stuck a label on the canister that
says:
1 cup mix
15 min: 4T warm water + 1/2 t. sugar + 1 t. yeast
1 T. oil
1/4 t. rice vinegar
at least 1/3 c. water until beatable (less if forming the dough)
Beat for 2 min, bake 350 for 25 min.
This makes baking a daily batch a real snap. I don't bother to let the dough
rise.
Of course, if you use real eggs, reduce the amount of water. Also - I've cut
the amount of xanthan gum a wee bit.
Karyn
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