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Cooking Corner - Breads

Written By: Ellen Kleven  |  Posted: Tuesday, July 20th, 2010

2 c. tapioca starch/flour
2 c. white rice flour
⅔c. DariFree powder (see tips)
¼ c. sugar
1 ½ T. xanthan gum
1 ½ T. egg replacer (if not using eggs)
1 ½ t. salt
4 t. dry yeast (or 2 pkgs. of dry yeast)
2 c. lukewarm water
¼ c. olive oil (or melted butter)
2 t. rice vinegar
2 med. eggs, beaten (if not using egg replacer)

1.Have ready: Two greased loaf pans.
2.In large bowl combine first eight ingredients, tapioca starch/flour through yeast.
3.In a smaller bowl combine remaining ingredients.
4.Beat dry mixture with dough hook, gradually adding the wet mixture until well blended. Continue to beat, on high, for an additional two or three minutes.
5.Check consistency of dough. It should be STIFF, yet soft. If it's too soft, add tapioca starch/flour until dough holds peaks. Its texture will be thicker than cake batter, yet much stickier than normal bread dough.
6.Split dough in half, placing each half in a prepared loaf pan-the pans should be about half full prior to rising.
7.Dust loaves with tapioca starch/flour and let rise about one hour. If necessary, dust with additional tapioca starch/flour to help keep the top from over browning as it bakes.
8.Preheat oven to 400. Bake for 50 minutes; remove to cooling rack. Cool completely before slicing. 9.Slice and freeze any bread left unused on baking day. Because the bread is so moist, it goes from freezer to toaster for great toast, or to the microwave for great sandwich bread.

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