Any Home Bakers Here?

[SunriseChickers]

Yes! Bread is the one thing I miss the most. I have a recipe for a bread machine (in the archive) and one that I like better that doesn't require a machine.

My complaint about my bread machine is this. It claimed to have a GF cycle. After the dough rose, it beat it down for a second rising. Weeeeellll... it looked a lot bigger after the first rising, so I never used that cycle again. I did it on the dough cycle, then baked it on the bake cycle. That kind of defeats the entire idea of a bread machine. The only benefit to a machine that you have to attend to that way is not using the oven on a summer's day. It's winter now, so using the oven is a good thing!

I'm not sure if I posted my non-machine GF bread recipe. If I did, here it is again.

Non-bread machine GF bread

Ingredients

3 cups (420 g) Namaste GF flour (that’s the brand I have on hand)
2 ¼ teaspoons xanthan gum (omit because Namaste contains it)
3 1/8 active dry yeast (not instant)
¼ teaspoon cream of tartar
2 tablespoons (25 g) granulated sugar
2 teaspoons (12 g) kosher salt (I used regular table salt)
1 ½ cups warm milk (about 95°F)
4 tablespoons (56 g) unsalted butter melted and cooled
1 teaspoon apple cider vinegar
2 (50 g) egg whites at room temperature

Instructions

Grease a 9-inch x 5-inch loaf pan (or slightly smaller) and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum (if needed), yeast, cream of tartar and sugar. Whisk together with a separate, handheld whisk. Add the salt, and whisk again to combine.

Add the milk, butter, vinegar and egg whites, mixing on low speed after each addition. Scrape down the sides of the mixer bowl as necessary during mixing.

Turn the mixer to medium-high speed and mix for about 3 minutes. The dough will be thick, smooth and quite wet, almost a batter.

Scrape the dough into the prepared loaf pan. Using a wet spatula, smooth the top.

Cover the dough with lightly buttered waxed paper and allow it to rise in a warm, draft-free place for 30 to 45 minutes or until it’s about 150% of its original size.

When the dough has nearly reached the end of its rise, preheat the oven to 350° F. Remove the plastic wrap, and using a sharp knife or lame slash the top of the loaf about 1/4-inch deep. (I didn’t do that.)

Place the pan in the center of the preheated oven. Bake for 45 minutes to 1 hour, or until the internal temperature of the bread reaches about 195°F on an instant-read thermometer. The outside will form a thick, brown crust. *Check at 35 minutes* mine was done by then.

Remove the loaf from the oven, and allow it to cool for about 10 minutes in the pan before transferring to a wire rack to cool completely.

Thanks for the tips and the recipe! I will certainly have to try it sometime.

 

[SunriseChickers]

Happy Thanksgiving everyone!

 

[Ladies-Eight]

Welcome to the thread. I have a fractured hip and walking with a walker....we have only a bunch of wonderful people here. Join us. Aria

Is this the hip you fractured earlier?

 

[Aria]

Is this the hip you fractured earlier?

YES....I am afraid to let the walker go. Do not want a fall. Aria

 

[Ladies-Eight]

YES....I am afraid to let the walker go. Do not want a fall. Aria

Better to be safe than sorry!

 

[Ladies-Eight]

Bakers good morning and Happy Thanksgiving one and all!

Tea is ready.

Temperature is in the 70s mostly sunny.

Have a great day!

 

[Aria]

Better to be safe than sorry!

THANK YOU. Aria

 

[jnicholes]

Happy Thanksgiving!

 

[Aria]

Happy Thanksgiving!

Thank you. I will be alone today. Happy Thanksgiving to all.
Aria

 

[allenw]

Happy Thanksgiving every one!!!