DOES WHITE BREAD HAVE GLUTEN RECIPES
WONDERFUL GLUTEN FREE WHITE BREAD RECIPE | ALLRECIPES
Like most people with celiac, I find white bread is one of the foods our gluten-free family misses the most. I created this after much trial and error in trying to make a bread that tastes like real wheat bread.
Provided by Christy E.
Categories Breakfast Bread
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 1 9x5-inch loaf
Number Of Ingredients 11
Steps:
- Grease a 9x5-inch loaf pan.
- Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
- Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon.
- Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.
Nutrition Facts : Calories 222.3 calories, CarbohydrateContent 34.2 g, CholesterolContent 46.5 mg, FatContent 7.6 g, FiberContent 2.8 g, ProteinContent 3.9 g, SaturatedFatContent 1.4 g, SodiumContent 339.5 mg, SugarContent 3.2 g
SIMPLE WHITE BREAD RECIPE | MYRECIPES
Three rises give this basic sandwich-style bread a delicate crumb and a soft texture.
Provided by Chuck Williams
Yield 12 servings (serving size: 1 slice)
Number Of Ingredients 7
Steps:
- Dissolve sugar and yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes.
- Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup warm water, flour, and salt to yeast mixture; stir until a soft dough forms. Turn out onto a floured surface. Knead dough until smooth and elastic (about 5 minutes).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- Uncover dough, and punch dough down. Cover and let rise 30 minutes. Uncover dough; punch dough down. Cover and let rest 10 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
- Preheat oven to 425°.
- Uncover dough; gently brush with egg. Bake at 425° for 12 minutes. Reduce oven temperature to 350° (do not remove bread from oven); bake an additional 15 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
Nutrition Facts : Calories 123 calories, CarbohydrateContent 24.5 g, CholesterolContent 18 mg, FatContent 0.8 g, FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 0.2 g, SodiumContent 253 mg
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