I have felt like I had a handle on a number of baked goods. I routinely make muffins and waffles. I successfully did a read-off conversion of brownies. I don't feel like I have a good handle on bread. I have never pretended that I do. Most loaves I have made have turned out flat. I usually make "rolls" in muffin tins, and they work well. I think it has something to do the surface area to side support ratio or muffins compared to loaves.
I have made a good loaf using Bette Hagmann's four bean flour. The shape turned out, but it tasted like beans. I don't like my bread to taste like beans. I want something that tastes like Jowar.
Riley came home from a friend's house the other day with a bread machine. I wasn't terribly excited, because if I don't feel like I can make regular loaves, how do I adapt a muffin to the bread machine? Blah. Riley pointed out that I had a recipe for bread machine that I had forgotten about.
Bread Machine Bread Recipe
- By Jill Miller
1 1/2 tsp egg replacer mixed with 2 T water
1 2/3 cup water
3 T oil
2 1/4 tsp yeast
2 tsp vinegar
2 cups sorghum flour
1 1/2 cup brown rice flour
2 1/2 tsp Xanthan gum
1 1/2 tsp salt
1/2 cup dry milk powder
3 T sugar
Combine egg replacer and eggs. Mix water with vinegar and oil. Sift all dry ingredients together. Put all liquids in bread machine. Set machine on short cycle, start and mix in dry ingredients. Bake. Cool prior to slicing.
I don't have any egg replacer, so I left that out, and I didn't use any dry milk powder. The dough was a lot thicker than the rolls I usually make. I think that helps retain the gases. The loaf pan has a similar surface area to side support ratio to a muffin. I think that those two together made the difference because it turned out absolutely great. The Maestro loved it, because he has missed having slices of bread that you can toast. The texture was wonderful, it rose, and it tasted like Jowar instead of beans. Perfect
I wondered what effect the brown rice flour has, because as you know, I typically use Jowar with a variety of starches. I made a loaf of bread with one cup rice flour with a half cup potato starch. It didn't rise as high, so I think that the rice flour is key, somehow.
PS. Yes, that is a Miracle Blade III All-Purpose Slicer. Thanks, Chef Tony!