GLUTEN-FREE SOURDOUGH BREAD
From the Red Star Yeast people. I have not made this, but am posting because of the interest in gluten-free recipes. You can use any type of ricotta - full-fat to non-fat. Instructions for both mixer and bread machine are included.
Provided by duonyte
Categories Sourdough Breads
Time 3h20m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Combine the wet ingredients (all at room temperature) in a large bowl.
- Combine the dry ingredients very thoroughly. Mix together in a large bowl with a wire whist or in a gallon-sized plastic food storage bag.
- For bread machine: Pour the wet ingredients into the baking pan.
- Add dry ingredients on top.
- Set machine to a basic cycle and start the machine. Once the mixing action has gone on for a few minutes, use a spatula to make sure that all the dry ingredients are fully incorporated.
- When the baking cycle ends, let the bread stand in the pan for 10 minutes, then invert onto a rack to cool before slicing.
- For mixer: The wet ingredients can be mixed in the mixing bowl.
- With the mixer on a low speed, gradually add the dry ingredients until completely combined. Beat about 10 minutes.
- Pour batter into a greased 9x5 loaf pan and allow to rise in a warm place for about an hour.
- Bake at 375 deg F for 60 minutes, testing for doneness with a toothpick.
- Remove from oven and allow to stand for 10 minutes, then invert onto a rack to cool before slicing.:.
Nutrition Facts : Calories 3041, Fat 98.2, SaturatedFat 28.5, Cholesterol 652.1, Sodium 3926.9, Carbohydrate 466.2, Fiber 15.7, Sugar 75, Protein 72.5
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