MrsP's Favorite Sandwich Bread ****

[mrsppmrxky]

I based this recipe off of several that I combined. We have had great results with this bread loaf. I make it all the time. I usually make 4 loaves all at once so that I can save on the baking time. The trick is to have all ingredients measured out into 2 mixing bowls so that you won't have any differences in the rising and baking times.

MrsP's Favorite Sandwich Bread ****
3 c. Bean Substitute mix
1 T. guar gum
1 t. salt
2 1/4 tsps yeast
2 eggs, room temperature
1/2 tsp baking powder (Hain)
3 Tbs brown sugar
1/4 c. oil
1 1/4 c. warm milk
In your mixing bowl, place the dry ingredients including the yeast. Blend very slowly to make sure that all ingredients are mixed well. Add all of the liquids into the mixing bowl and start the mixer slowly to incorporate all of the liquid. Turn off your mixer and scrape down the sides of the bowl, the mixer paddle and make sure that all of the flour is off of the bottom of the bowl.
Now turn the mixer on higher and once the liquid is mixed in well enough not to spray out of the bowl, turn the mixer to high and mix on high for 4 full minutes.
Either have a greased or sprayed loaf pan prepared for the dough. Wet your hands and smooth the top of the dough to make sure that the dough has no air bubbles and is evenly distributed into the pan.
Cover the pan lightly with plastic wrap and allow rising in a draft free space. Depending on how warm your kitchen is, this may only take about 25-30 minutes for the dough to be even with the topsides of the pan. It is very important that you do not allow the dough to rise above the side of the pan. (If it is winter, you may want to warm your oven to 170F degrees when you are first measuring your ingredients. Only allow it to get warm and then turn it off well before you mix the dough.)
Turn the oven on to 375F degrees and place the pan in the middle of the rack. Bake for 30 minutes and then cover loosely with aluminum foil. Bake for an additional 30 minutes.
Remove from oven and turn out onto a cloth covered cooling rack. Cover the loaf with another towel until the bread is completely cooled. DO NOT CUT until the loaf is completely cooled or it will fall and be very small.

Four Bean Flour Substitute Mix
1 1/2 c. millet flour
1 1/2 c. sorghum flour
3 c arrowroot
3 c. tapioca flour
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[celiacmaine-iac]

Mrs P,
What size pans? Does each batch make 1 or 2 loaves? You wrote pan (singular) in the instructions, but mentioned making 4 loaves with a double batch, so I just want to be sure. (Too many failures under my belt lately. ) Why do you use a cloth on your cooling rack? And, is this bread good without being toasted (thinking on the go sandwiches). I'm assuming I could sub cornstarch for the arrowroot? Sorry for so many questions...

Thanks!
Steph

[mrsppmrxky]

Steph, sorry for the confusion.......I double it for 2 loaves and then I quickly mix another double batch to make my 4 loaves.

I use the standard loaf pan that they sell at WalMart. It is not a special large loaf pan from the bread store. This makes up in what I used to use for meatloaf.

Each recipe only makes 1 loaf. You might find that you oven is different or your altitude than mine here in Alabama.

I used to have the loaves to cave in on either the bottom or the top. I could just cry after all my effort. I found that if I took away 1/4 of a cup of the liquid (I already adjusted for that in my recipe, so do not take away more) and cooking a full hour instead of what most of the recipes call for of 30-40 min.

Make sure that you lightly cover the loaf at 30 min! Otherwise it will brown too much and be too hard to eat.

I hope that this works out as well for you as it does for us!
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[celiacmaine-iac]

Thanks Mrs P! I'm going to give it a go tomorrow.

Steph

[mrsppmrxky]

Steph, did the bread turn out for you?
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[celiacmaine-iac]

The best laid plans of mice and men....

I didn't get to it yet. Planning to make it tomorrow. I'll let you know. Thanks for all the advice.

Steph

[celiacmaine-iac]

Mrs P...

Finally getting ready to make this, and was reading the instructions one last time. when you say to set the oven to 375 and place the pan in the oven, do you mean put it in the cold oven or do I preheat?

Thanks, sorry to be such a nuisance.
Steph

[mrsppmrxky]

well, not to be on time..........LOL. SOrry, I was at the dr. office today.

I have done it both ways and had it turn out. SO, I hope that non answer helps in the future. LOL Here lately since it has been warm in the kitchen, I have the loaves on the top of the stove with saran wrap over them during the rising time. I preheat.

During the winter, I had the oven at 170 for a few minutes before mixing, turning off the oven while mixing and having the dough rise in the oven and then just turning the oven on and cooking for the 1 hour.

It turns out well both ways depending on the outside temp and the rain guage.
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