Gluten Dairy Free Miracle Sandwich Bread Food

GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

Steps:

• Preheat the oven to 200°F.
• Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
• Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.
• Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
• Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
• This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

GLUTEN & DAIRY FREE MIRACLE SANDWICH BREAD

Steps:

• In a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 10 minutes (set a timer!) - NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 10 minutes are up!
• Using a heavy duty mixer, combine the dry ingredients.
• In a separate mixing bowl, whisk together the eggs, oil, and vinegar.
• When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then add the yeast mixture. Using your mixer's low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for about 2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.).
• Pour dough into a parchment lined and well greased 9 x 5" bread pan and cover with plastic wrap. Allow to rise for 45-60 minutes (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When the dough is just starting to crest the top of the pan, bake for 30 minutes in a preheated 375 degrees (F) oven.
• Remove loaf from pan and allow it to cool on a wire rack.
• Enjoy it!

1970'S STYLE GLUTEN BREAD (LOW CARB)

Steps:

• Measure water and sugar into mixing bowl. Add yeast and stir to dissolve.
• Combine gluten, soy flour, oat flour, wheat germ, Splenda and salt. Add dry ingredients to yeast mixture and beat until smooth.
• Turn dough onto floured board and knead thoroughly for 12-15 minutes. Shape into 2 loaves.
• Place in buttered bread pans. Cover with clean dish towel or parchment paper; set in warm, draft-free place, and allow dough to rise until doubled (just 1 rising - do not 'punch down'!) - about 45 minutes to an hour.
• Bake in preheated 375°F oven for 45 minutes. Remove from pans and cool.

MIRACLE BREAD

Steps:

• Mix the flours together in a large bowl. Stir in the remaining dry ingredients.
• Make a well in the center and gradually add the warm water, oil, and malt extract to form a soft dough.
• Turn out onto a lightly floured work surface and knead the dough for about 10 minutes, or until smooth and elastic.
• Return the dough to the bowl, cover with a clean, damp cloth, and leave to rise in a warm place for at least 1 1/2 hours, or until doubled in size.
• Lightly oil 2 8x4x2 inch loaf pans. Knead the dough again, knocking out the air, then divide in half.
• Shape the the dough into 2 loaves and press into the prepared pans. Cover loosely and allow to rise for 30 minutes, or until the dough reaches the tops of the pans.
• Brush each loaf with a little water and scatter over a few mixed seeds.
• Bake in a preheated oven at 425 degrees for 30-35 minutes, or until risen and golden brown. Leave in the pans for 10 minutes, then transfer to a wire rack to cool.
• If you prefer to make rolls, divide the mixture into 24 equal portions and place on a lightly greased cookie sheet. Bake for 15-20 minutes.