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2001 ABM10 rev.0
W/G + can be dairy free
2-2 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 + 1/3 cups white rice flour
½ cup potato starch flour
½ cup tapioca starch flour
1/3 cup extra
potato starch or tapioca starch
2 tsps xanthan gum
2 tbs sugar
1 tsp allowed salt
1 (2 ¼) tsp sachet fast action dried yeast
(if bread rises too high reduce by ¼ tsp)
WET INGREDIENTS
2 large eggs at room temperature (beaten)
1 tsp cider vinegar (if allowed) or water
¼ cup allowed oil eg organic sunflower/corn/pure olive oil
1+1/3 cup allowed milk soya/rice/goat/ewe/cow
METHOD
Gently 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- place on its side on a wire tray to become cold before slicing.
To make a brown loaf add 1-2 tbs treacle/molasses (if allowed) to the wet ingredients
add pine nuts, seeds to make a granary type loaf.
To make a mock rye bread add 1 tbs treacle/molasses (if allowed) to wet ingredients also add 2 tsp
lemon peel and 1 tsp crushed cardamom (optional).
This recipe can be made into many varieties Italian/herb/banana/apricot/almond/ploughman etc.
Freezes well too.