I really do love making sourdough breads (and waffles and pizza crusts and rolls), but sometimes I just don't have the time to let things rise for hours or attend to the starter regularly. This was an experiment that succeeded with flying colors, giving me that same delicious taste I love in my favorite sourdough bread, but in a short amount of time! Win-win! I've made the recipe as written below, but I've also doubled it to make an assortment of large loaves, mini loaves and rolls. I've even used the dough to make thin, crispy pizza crusts, which are delicious. I'll post the pizza instructions soon! In the meantime, enjoy!
The Speedy Version of my Favorite Sourdough White Bread
Makes 2 loaves or 4-5 mini loaves
Preheat oven to 350 F. Butter 2 regular loaf pans or 4-5 mini loaf pans.
In a 2 cup measuring cup combine and let rest 5-10 minutes until you have at least 1 1/2 cups of puffy yeast mixture (more is fine):
1 cup warm/hot water
1 1/2 Tbsp honey
1 Tbsp maple syrup
2 tsp quick-rise yeast
In a mixer combine:
1 cup brown rice flour
1/2 cup white rice flour (OR 1/4 cup sorghum flour + 1/4 cup white rice flour)
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup arrowroot
2 tsp xanthan gum
1 tsp salt
Add and mix in:
1 1/2 (at least) cups puffy yeast mixture, from above
2 eggs
2 egg whites
4 Tbsp oil
1 tsp apple cider vinegar
Beat for 3 minutes, until light and fluffy.
Fill each buttered bread pan a little less than 1/2 full with bread dough. Cover with plastic wrap and let rise in a warm location until dough doubles and hits the top of the plastic wrap. This bread will only bake as high as it rises. For rolls, scoop even scoops of dough into a buttered 9x13 pan. Cover with plastic wrap and let rise until doubled. Remove plastic wrap.
Bake at 350 F for 25 minutes for mini loaves and 40-45 for regular loaves or about 30-35 minutes for a pan of rolls. Remove bread/rolls from pans and cool on a cooling rack. You can slice thin or thick. Whatever you won't use that day, slice and freeze. It reheats perfectly. Enjoy!
Fresh loaves of gluten-free bread, fresh from the oven. We couldn't wait for them to cool before we dove into a loaf.
Fresh GF rolls - baked in a 9" x 13" pan. They were perfect for open-faced tuna melts.
It slices SO well and is filled with holes, just like a proper loaf should be.
The Speedy Version of my Favorite Sourdough White Bread
Makes 2 loaves or 4-5 mini loaves
Preheat oven to 350 F. Butter 2 regular loaf pans or 4-5 mini loaf pans.
In a 2 cup measuring cup combine and let rest 5-10 minutes until you have at least 1 1/2 cups of puffy yeast mixture (more is fine):
1 cup warm/hot water
1 1/2 Tbsp honey
1 Tbsp maple syrup
2 tsp quick-rise yeast
This was a double batch, so I needed it to rise until I had 3 cups of yeast mixture instead of 1 1/2 cups.
In a mixer combine:
1 cup brown rice flour
1/2 cup white rice flour (OR 1/4 cup sorghum flour + 1/4 cup white rice flour)
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup arrowroot
2 tsp xanthan gum
1 tsp salt
Add and mix in:
1 1/2 (at least) cups puffy yeast mixture, from above
2 eggs
2 egg whites
4 Tbsp oil
1 tsp apple cider vinegar
Beat for 3 minutes, until light and fluffy.
Fill each buttered bread pan a little less than 1/2 full with bread dough. Cover with plastic wrap and let rise in a warm location until dough doubles and hits the top of the plastic wrap. This bread will only bake as high as it rises. For rolls, scoop even scoops of dough into a buttered 9x13 pan. Cover with plastic wrap and let rise until doubled. Remove plastic wrap.
Bread after rising to the top of the pan.
Bake at 350 F for 25 minutes for mini loaves and 40-45 for regular loaves or about 30-35 minutes for a pan of rolls. Remove bread/rolls from pans and cool on a cooling rack. You can slice thin or thick. Whatever you won't use that day, slice and freeze. It reheats perfectly. Enjoy!
Gluten Free bread fresh from the oven! Yum!
Mini GF loaves, fresh from the oven. These were filled more like 1/3 full and rose almost to the tops of the pans before baking.
No comments:
Post a Comment