More bread

Yesterday afternoon, I started to make a double batch of the no-knead bread recipe (it makes a larger, taller loaf that way) and decided to veer off a bit (well, more than a bit). I only had one slice with some homemade blueberry jam at about 9 last night, so I plan to have one or two with breakfast so I can see if I really like it. The little taste I had indicated that I will.



Update 7/8/07 2:20 PM - I had two slices as toast for breakfast and 2 slices untoasted in a sandwich for lunch. Score! It has a good texture although denser than gluten bread. It tastes great with ham :-) I will see what it's like tomorrow after another day on the counter.


I have no idea what to call it, so this is it:





Pretty Good Sandwich Bread





1 1/2 cups sorghum flour


1/2 cup buckwheat flour


1/2 cup potato starch


3/4 cup tapioca starch


1/4 cup flaxseed meal


1/2 cup cornstarch


2 tsp salt


2 1/2 tbsp sugar


2 1/2 tsp xanthan gum


1 tbsp olive oil


1 1/2 tsp yeast


2 cups lukewarm water





Preheat the oven to 200 degrees. Spray a loaf pan with cooking spray and set aside.





Combine the sorghum flour, buckwheat flour, potato starch, tapioca starch, flaxseed meal, cornstarch, salt, sugar, xanthan gum, and yeast in the bowl of your mixer. Whirr a few times to blend. With the mixer on low, slowly add the olive oil and then the water. Once all added, increase the mixer's speed to high for 3 minutes. The dough will be fairly thick and sticky.





Pour the dough into the prepared loaf pan, cover with foil, and place in the oven; allow to rise for an hour and a half. Remove the foil and increase the heat to 375 degrees. Bake for 50 to 60 minutes. If the top starts to get too brown while baking, cover with foil.