BREAD MAKING TIPS
Special Order Market and Bakery
Whether you are using a mix or following a recipe these tips apply.
*Water should be warm following these guidelines.
-If yeast is put in with the dry ingredients the
temperature of the water should be 120-130
-If yeast is diluted in water with sugar
temperature of the water should 110-120
-If using a bread machine water temperature
should be 80 degrees.
* Use fresh active yeast. If you are not sure that the yeast is active try this test. (This will be enough yeast for one medium to large loaf)
-Place 2 1/4 tsp yeast in a glass measuring cup
with 1 TBSP sugar and 1/2 cup warm water (155
-Wait about 3-4 minutes
-Yeast should absorb water and bubble up to
the one-cup mark forming a foamy crown
-If you get close to one-cup mark the yeast is
good and active.
*Whatever amount of water the recipe calls for start out with less. Humidity in the environment will affect the amount of water needed. It is easier to fix dry dough than to fix wet dough.
* Most standard gluten free bread dough will be somewhat thicker than a pancake batter consistency. When mixing the dough should cling to the beater and form thick, shiny, ribbon like strands.
*If making a French loaf or shaped loaf less water may be used but you will need to oil your fingers to keep the dough from sticking.
*To make an egg free bread using egg replacer powder follow the water to powder ratio on the box. Place in mixer bowl and whip until it resembles frothy egg whites. Set aside and add to wet ingredients as the recipe recommends.
*When proofing the dough do not let the dough rise too much. Look for the dough to double in size but not form bubbles cracking through the top.
*To get a nice even crown on the loaf try putting oil on your fingers and smooth the dough before putting in the oven.
*If you want a shiny crust baste the top of the loaf with an egg wash about 15 minutes into the baking time.
For a tender crust coat the top of the loaf with butter or margarine immediately after taking it out of the oven.
The most common mistakes:
Too much or too little water.
Water is wrong temperature.
Not proofing dough enough.
Proofing dough too long.
GLUTINO CORN MIS BREAD RECIPE
Makes 1 medium loaf. For large loaf double recipe.
2 1/2 CUPS CORN MIX
3/4 TSP. DOUGH ENHANCER
1 CUP TAPIOCA FLOUR
1 1/2 TBSP. OIL
1/2 TSP. GUAR GUM OR XANTHAN GUM
1 TBSP. SUGAR
1 TSP. SALT
2 1/4 TSP. YEAST
+/- 1-CUP WARM WATER
*If yeast is put in with the dry ingredients
the temperature of the water should be 120-130 degrees.
*If yeast is diluted in water with sugar temperature of the water
should be 110-120 degrees
*If using a bread machine water temperature should be 80 degrees
(START WITH 3/4 CUPS OF WATER AND GRADUALLY ADD MORE UNTIL
CONSISTENCY OF DOUGH LOOKS LIKE SHINY RIBBONS WHILE MIXING A LITTLE THINKER THAN PANCAKE BATTER)
Preheat oven to 350 degrees. Grease loaf pan.
Mix ingredients on low speed for 1 minute, scrape side of bowl and continue mixing for 2 minutes on high speed.
Spread dough into pan. Coat your fingers with oil and smooth the top of the dough for a nice even crust.
Cover pan with plastic wrap and set in draftless, warm environment. (not hot)
Rise for 45 min. to 1 hour or until dough has doubled in size. Do not rise to the point where you see bubbles breaking through the surface.
Bake for 30 minutes. Or when you hear hollow thump when you tap the top and bread is browned.
For a tender crust, spread margarine or butter over top of bread immediately after taking out of oven. Take out of pan and cool.