E.Vaughn's Wheat/Dairy Free Bread Recipe
Wheat/Dairy Free Bread
with E.Vaughn’s Bread Flour Mix
4 cups E.Vaughn’s Bread Flour Mix
2 Tablespoons Xanthan gum
1 ½ teaspoons salt
Mix well and set aside.
Add two packages of dry yeast to ¼ cup warm water and 1 teaspoon honey, set aside to soften yeast.
1 ½ cups soy or almond milk and melt
2 Tablespoons margarine into the milk.
Cool until almost room temperature.
Add to the warm milk mixture;
3 Tablespoons honey
3 teaspoons a cider vinegar
4 eggs slightly beaten
Add moisture mixture to flour a small amount at a time. Pour a small amount into the middle of the flour mixture bowl and mix, add more moisture and continue until all is blended well.
Add yeast mixture and blend completely.
Pour into greased bread pan and place in warm oven for 40-60 minutes. Warm oven by turning to 350 degrees until hot and then turn temperature off.
When bread is double, turn oven back to 375 degrees.
Bake for 45 minutes and test to see if the bread is completely baked by inserting a wooden skewer or long tooth pick.
Remove from pan immediately and let cool.
Copyright 2011 All Rights Reserved Yvonne Sinclair