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Date: | Tue, 21 Oct 1997 11:01:55 -0700 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
After turning out a succession of inedible breads, and then storing my
machine for many months, I decided to give it one more try. I combined my
success at making Bette Hagman's french bread recipe with the machine's
Quick bread feature, and now every loaf is perfect.
First, I put the yeast into warm water with a bit of fructose (sugar) and
let it get bubbly (called "proofing" the yeast). This takes about 5
minutes. While this is happening, I mix the dry ingredients and put into
the machine. On top of this I add the egg whites, melted margarine and
apple cider vinegar. Last, I add the yeasty water (using slightly less
than the recipe calls for). Then I turn on the machine and with a soft
rubber spatula, help it mix. The quick bread setting takes a total time of
1+1/2 hours and doesn't beat down the bread for a 2nd rising, as the
regular bread settings do. I have made this recipe in the machine at least
a dozen times now, and every bread is perfect.
Here is Bette's recipe: "Rapid-rise French Bread" in "More from the
Gluten-free Gourmet"
[This recipe has been removed from the logfiles, as]
[it is copyrighted material---the CELIAC Listowners]
Hope these tips help others. I intend to try other recipes, but this is
our favorite, and is incredibly easy to make.
Ellen
[log in to unmask]
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