Verde’s Bread

This bread has become a staple in my diet and a favorite by all family members. It's at its peak of perfection which toasted and served with a dairy free butter or natural peanut butter and sugar free preserves!

Prep Time20

Active Time1 15

Total Time1 35

Keyword: bread, dairy-free, gluten-free

Yield: Slices

Calories:

Materials

Wet

32 g olive oil
2 tsp apple cider vinegar with mother
138 g beer or 3 large whole eggs
355 ml water or GF Beer or carbonated water

Dry

27 g Bread Machine active dry yeast
240 g millet flour or Sorghum Flour
55 g arrowroot
55 g tapioca flour
50 g soy protein powder or Soy milk powder
45 g sugar Sugar in the Raw - Torbinado
1 tbls baking powder
1 ½ tbls psyllium husk
½ tbls sea salt

Instructions

Combine/whisk liquid ingredients in order and pour carefully into bread machine baking pan.
Whisk together dry ingredients and add to baking pan, placing yeast on top in shallow indentation.
Knead - 10 minutes
After mixing cycle begins, help any unmixed ingredients into the dough
Rise - 22-24 minutes - remove blade(s) if desired using wet fingers
Bake 60-75 minutes or until 204-207 F
Remove pan from the machine when bake cycle is complete.
Place pan on side 3 minutes.
Invert pan and shake gently to remove bread.
Cool upright on a rack for 2 hours before slicing. Makes ~ 2 pound loaf.

Notes

All Ingredients at Room Temperature (78-80 degrees)

Yields 90

DISSOLVE THE YEAST AND ACTIVATE IT BY PROOFING
This is a simple process that takes about 5 minutes. You can see a picture below what yeast looks like when it’s proofed. It’s possible to kill yeast if you use too hot of water, so aim for slightly warmer than luke-warm, or about 105°F.

Combine warm water, yeast and 1 TBSP of the granulated sugar in your mixing bowl. Give it a quick stir and then let it sit for 5 minutes. You’ll begin to see the yeast puff up until it covers the entire surface of the water.

STEP 3: ADD REMAINING INGREDIENTS AND MIX
Add the rest of the sugar, the oil, salt and flour (You can use all-purpose flour OR bread flour!), then mix using an electric mixer until it’s well combined, about 2 minutes. You can mix by hand but it will take longer.

STEP 4: KNEAD THE BREAD
You might be thinking, “Wait! It’s already mixed!” Ha! Not so fast! Going through the process of kneading bread dough is crucial for bread with great texture.

Kneading dough allows gluten to form which enables dough to rise better, be lighter and fluffier. you can knead by hand or with a mixer.

I use the dough hook on my mixer and knead for 7 minutes. If you knead by hand, you’ll want to knead for 10-11 minutes, depending on how consistent you are.

0 g loaf of bread.

Nutrition