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2001 ABM10 rev.0
W/G + can be Dairy Free
1 ½ LB WHITE-BROWN LOAF RECIPE USING LIQUID MILK ©
USING AMERICAN MEASURING CUPS AND SPOONS
ALL INGREDIENTS AT ROOM TEMP- DO NOT USE A DELAYED PROGRAMME
DRY INGREDIENTS
2 ½ cups white rice flour
½ cup potato starch flour
½ cup tapioca starch flour
1 tbs xanthan gum
2 tbs sugar
½ tsp crushed sea salt
1 (2 ¼ tsp) sachet fast action dried yeast
WET INGREDIENTS
3 large eggs
¼ cup allowed oil eg organic sunflower/organic corn/pure virgin olive oil
1 tsp cider vinegar (if allowed) or water
½ cup allowed milk soya/rice/goat/ewe/cow
¾ cup hand hot water
METHOD
Mix all the dry ingredients together in a bowl except the yeast.
In a separate bowl mix all the wet ingredients together and place in the base of your bread pan.
Gently place the dry ingredients (except the yeast)
on top of the wet ingredients
then sprinkle the yeast on top.
Use BASIC (1)
setting with a choice of light/dark crust setting.
When your machine first starts mixing I suggest you use a wet plastic spatula to help mix + turn
over the ingredients to form a smooth sticky batter. Before closing the lid on your machine smooth
the top of the batter with a wet spatula.
On completion of the baking time – remove the pan from your machine.
Remove the loaf and place on it’s side on a wire tray to become cold before slicing.
To make a brown loaf add 1-2 tbs treacle/molasses (if allowed) to wet ingredients -
or pine nuts, seeds (if allowed) to make a granary type loaf.
To make a mock rye bread add 1 tbs treacle/molasses (if allowed) to wet ingredients add 2 tsp
lemon peel + 1 tsp crushed cardamom (optional).
This recipe can be made into many varieties
Italian herb/banana/apricot/almond/ploughman etc.
Also freezes well.