Ingredients Jump to Instructions ↓

  1. 2 ts Sugar

  2. 1/2 c Wrist-warm water

  3. 1 pk Active dry yeast

  4. 1 1/4 c Water

  5. 1/4 c Vegetable shortening

  6. 1 c Brown rice flour

  7. 2 c White rice flour

  8. 1/4 c Sugar

  9. 4 ts Xanthan gum

  10. 1 tbsp dry pectin

  11. 2/3 c Non-instant dry milk

  12. 1/3 cup soy powder

  13. 1 1/2 ts Salt

  14. 2 lg Eggs

  15. 2 tsp sugar and 1/2 cup water in

  16. 2 cup bowl. Sprinkle on yeast. Set aside for 10 minutes or until froth nearly reaches top. Combine water and shortening in saucepan. Heat until shortening melts. Cool to lukewarm. Combine dry ingredients in mixer bowl. Add yeast mix to flours. Blend well. Add shortening mix. Blend well. Add eggs. Mix at highest speed with mixer for 2 minutes (my note - assume this requires a strong mixer with a dough hook?) Let dough rise in a warm place until doubled, about an hour. Pour dough into greased, small bread pans

  17. 3/4 full or into cans for round breads. Let rise again. Bake at

  18. 400 for 10 minutes. Place foil over breads and bake for 50 minutes. Remove from pans immediately, cool on rack. Recipe may be doubled. Dough may be shaped for hot dog or hamburger buns after first rising. For herb bread, add

  19. 2 Tbsp fennel seeds or dried herbs of choice to dry flour.


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