This is just a really good standard bread. It’s not a fancy artisan style loaf, but everyone loves to eat it. Its good for making sandwiches and REALLY good as toast. There’s always a loaf of this in our cupboard. My morning routine consists of getting up, starting some water in the tea kettle for coffee, and slicing some of this bread to toss in the toaster. Every. Day.
After about 4 days it starts to get a little hard, like all homemade bread and at risk of getting moldy. But it rarely makes it that long in our house. For an extra treat, add fresh rosemary or thyme, although the toast might not be quite as good with peanut butter with coffee in the morning.
- 11.5 ounces Sorghum Mix
- 2.4 ounces Tapioca Flour
- 0.35 ounces Salt
- 1.3 ounces Sugar
- 0.35 ounces Yeast
- 1 Lg Egg (whole)
- 2 Lg Egg Whites
- 1 tsp Vinegar
- 2 Tbsp Butter, melted and cooled
- 1.5 cups Warm Water
- 0.15 ounces Finely Chopped Fresh Rosemary or Thyme (optional)
- Preheat the oven to 375F (400F).
- Mix dry ingredients together (including yeast)
- Add wet ingredients. Mix on high speed (speed 6) for 3 minutes
- Place in loaf pan. Use a wet spatula to form the loaf and smooth the top.
- Cover with a proofing cloth or towel and let rise for 30 minutes.
- With a wet knife, score the center of the loaf, lengthwise.
- Bake for 40 minutes.
- Remove from pan and allow to cool on a rack.
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