Recipe - Gluten-Free True Yeast Bread

NORMA WRENN
3 cup Gf flour mix
One fourth cup Sugar
3 One half teaspoon Xanthan gum
2/3 cup Dry milk powder*
1 One half teaspoon Salt
2 teaspoon Sugar
One half cup lukewarm water
1 One half tablespoon Yeast granules or yeast cake
One fourth cup Shortening
1 One fourth cup water
1 teaspoon Vinegar
3 Eggs

*For the lactose intolerant, you may delete the dry milk powder called for
in yeast bread recipes and substitute, instead equal amounts of powdered
baby formula: Isomil, ProSobee, Nursoy (soybased), or Pregestimil
(cornbased). Each foumula reacts differently and the taste varies. If the
bread dough feels thin, add up to One half cup more rice flour in the first
beating.

Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of
heavyduty mixer. Use your strongest beaters.

Dissolve the 2 teaspoons of sugar in the One half cup of lukewarm water and mix
in the yeast. Set aside while you combine the shortening and 1One fourth cups
water in saucepan and heat until shortening melts.

Turn mixer on low. Blend dry ingredients and slowly add shortening and
water mixture and the vinegar. Blend, then add eggs. This mixture should
feel slightly warm.

Pour yeast mixture into the ingredients in the bowl and beat at highest
speed for 2 minutes.

Place mixing bowl in a warm place, cover with plastic wrap and a towel, and
let the dough rise approximately 1 to 1One half hours or until doubled.

Return to the mixer and beat on high for 3 minutes.

Spoon the dough into 3 small (21/2" x 5") greased loaf pans or 1 large
one. Use muffin tins and bake any remainder as small rolls. Or make all
rolls (approximately 18).

Source: The GlutenFree Gourmet Living Well With Wheat, Bette Hagman ISBN
0805012109
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb
16, 1998