The basic recipe is here but of course I never follow a recipe exactly. In this case, I used Bob's Red Mill baking mix in place of the soy flour, and added 1/2 tsp of salt, plus 1 tsp of sugar.
I put the hot water, yeast, and sugar into the bread machine first, closed the lid, and let the yeast proof. Meanwhile, in a bowl I mixed all the dry ingredients. When the yeast was ready, I added the egg (beaten) and butter, then the dry ingredients, and set the machine for 1#, light loaf.
I read that someone, to avoid the apparent difficulty that many have in trying to remove the loaf from the pan, let the bread machine do most of the work, then removed the dough and baked it in her oven. I might try that the next time. Even with a nonstick breadmaker pan, and even after letting the loaf cool completely, I still had to spend several minutes trying to coax it out.
Another complain was that the bread is spongy. And that is valid, although it isn't nearly as spongy as I thought it might be. I rarely eat bread that isn't toasted since my surgery though, and it was AMAZING toasted with lots of real butter! In fact, our supper tonight was just steak and toast!
I will probably need to make a loaf of this every day. I could only get 8 slices out of it, and between toast and my husband's sandwiches that he loves, I don't know that it will last more than a day. But it is so easy that will be no problem. And at less than 20gN carbs per loaf, it is something that will want to have around anyway!
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And wouldn't you know it that I gave my bread machine away when I was diagnosed with Diabetes. hahaha This sounds wonderful.
ReplyDeleteThat is awesome! What a beautiful slice of bread. :)
ReplyDeleteI just posted a photo of a loaf, for your viewing pleasure :).
ReplyDeleteAny suggestions on making this in the oven instead of a bread machine? We live in a tiny cabin and no room for another sm appliance. thanks MsDawn
ReplyDeleteHi MsDawn :).
ReplyDeleteI haven't done it in the oven, but I use the basic setting on my breadmaker, so I'd guess that it would be done like any other bread as far as kneading/rising/baking goes. I am thinking of trying it in the oven so I can get a differently shaped loaf, but would still let my bread machine do most of the work first.
Sorry I can't be of more help...you might want to go back to the original website (there's a link from my original post about it) and see if there might be any alternate instructions for using an oven? That's all I can think of. But if you try it I'd love to know how it works out! :)