Thursday, February 3, 2011

Carol's French Bread

By Carol Fenster

Put this bread into a COLD oven for a crisp crust and nice texture. If this doesn’t work in your oven, let the bread rise until level with top of pan; then bake in preheated 425ºF oven 25 to 30 minutes. Use a pan specially designed for French bread.

  • 2 tablespoons active dry yeast  
  • 1 ¼ cups warm (110ºF) milk of choice 
  • 1 tablespoon sugar
  • 2 cups Carol's Sorghum Blend (see below)
  • 1 cup potato starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon guar gum
  • ¼ cup nonfat dry milk powder (not Carnation) or Better Than Milk soy powder
  • 1 ¼ teaspoons salt 
  • 1 tablespoon butter or buttery spread, softened
  • 3 large egg whites
  • 1 teaspoon cider vinegar
  • Egg wash (optional—1 egg white,  beaten with 1 tablespoon water) 
    1. Dissolve sugar and yeast in warm water. Set aside 5 minutes.
    2. Grease French bread pans or line with parchment paper.
    3. In bowl of heavy-duty stand mixer, combine all ingredients (sorghum blend through vinegar) plus yeast-milk mixture. Beat on low speed to blend, then beat on medium speed for 30 seconds, stirring down sides with spatula. Dough will be soft.
    4. Divide dough in half on prepared pan. Smooth each half into 12-inch log with wet spatula. Brush with egg wash for glossier crust. Make 3 diagonal slashes (⅛-inch deep) in each loaf so steam can escape during rising.
    5. Place immediately on middle rack in cold oven. Set to 425ºF and bake approximately 30 to 35 minutes, or until nicely browned.    
    6. Remove bread from pans; cool completely on wire rack before slicing with electric knife. Makes 2 loaves. Serves 20 (1-inch slices).
    Calories 83; Fat 1g; Protein 2g; Carbohydrates 17g; Sodium 159mg; Cholesterol 2mg; Fiber <1g

    Carol's Sorghum Blend
    1 ½ cups sorghum flour
    1 ½ cups potato starch
    1 cup tapioca flour

    Whisk together and store, tightly covered,  in a dark, dry place.

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