Gf Oregon Bread Recipes

GLUTEN-FREE WHITE BREAD

Steps:

• Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add egg, egg white, oil, and vinegar; whisk until well combined.
• Grease a 2-pound loaf pan.
• Sift flour and xanthan gum into the bowl of a stand mixer fitted with the paddle attachment; mix on low speed. Gradually mix in yeast mixture. Increase speed to medium and mix until batter is smooth. Pour batter into the prepared loaf pan and smooth out. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until the top is golden brown, about 45 minutes. Carefully tip the loaf out onto a work surface and gently tap the bottom; if it sounds hollow, it is done. Cover with a towel and let cool before slicing.

GF OREGON BREAD

Steps:

• Get eggs, margarine, and yeast out of the refrigerator.
• Cut margarine into chunks in the bowl of your electric mixer.
• Add eggs to mixer bowl. Beat lightly.
• In another large bowl, combine flour mix and the other dry ingredients. Stir well.
• Add honey, dough enhancer, brown sugar and yeast, and about half of the water to eggs and margarine. Mix.
• Slowly mix in flour and dry ingredients, adding more water as necessary. The dough shouldn't ball up too much; it should form thin, curved "fins" from the bowl edge to the beater.
• Beat 3 - 4 minutes.
• Meanwhile, grease and flour two loaf pans (with GF flour, of course.).
• Spoon dough into prepared pans. Let rise until doubled in size, about 35 - 60 minutes.
• Preheat oven to 400 degrees F.
• Bake 10 minutes, then cover with foil.
• Continue baking for another 30 to 40 minutes, less for metal pans. (Keep track of your baking times, and adjust it until the crust is not too thick but the bread is cooked through.).
• Cool at least 10 minutes, slice, then cool completely.