Gf Oregon Bread Recipes

GF BREAD

Steps:

• In a medium bowl, mix the ground teff, oats and brown rice well. In a measuring cup mix the water and cider vinegar then mix well with the dry ingredients. Cover and leave on the counter at room temperature for 24 hours.
• In your mixer bowl add the ground nuts, starch or starches, ground seeds, ground flax, chia, guar gum, baking powder, baking soda and salt. Mix well.
• In a medium bowl mix the eggs, oil and honey then add to dry ingredients but don't mix yet.
• In a measuring cup bloom your yeast with the 115 degree water and the teaspoon of sugar until it's foamy, about 10 minutes.
• Add the soaked grains and the bloomed yeast to the mixer and mix all ingredients until incorporated, scrape down then mix on medium for 4 minutes.
• Divide evenly and place in two greased and floured 9 by 5 inch bread pans and let rise in a warm place (I use my oven with the light on) until dough clears the top of the pans, about 45 minutes then bake in a 350 preheated degree oven for about an hour until the internal temperature is about 210.

GF OREGON BREAD

Steps:

• Get eggs, margarine, and yeast out of the refrigerator.
• Cut margarine into chunks in the bowl of your electric mixer.
• Add eggs to mixer bowl. Beat lightly.
• In another large bowl, combine flour mix and the other dry ingredients. Stir well.
• Add honey, dough enhancer, brown sugar and yeast, and about half of the water to eggs and margarine. Mix.
• Slowly mix in flour and dry ingredients, adding more water as necessary. The dough shouldn't ball up too much; it should form thin, curved "fins" from the bowl edge to the beater.
• Beat 3 - 4 minutes.
• Meanwhile, grease and flour two loaf pans (with GF flour, of course.).
• Spoon dough into prepared pans. Let rise until doubled in size, about 35 - 60 minutes.
• Preheat oven to 400 degrees F.
• Bake 10 minutes, then cover with foil.
• Continue baking for another 30 to 40 minutes, less for metal pans. (Keep track of your baking times, and adjust it until the crust is not too thick but the bread is cooked through.).
• Cool at least 10 minutes, slice, then cool completely.

GARLIC & OREGANO BREAD

Steps:

• In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour., Punch down dough. Turn onto a lightly floured surface. Pat into a 9-in. square. Fold dough into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Dust bottom of a disposable foil roasting pan with cornmeal. In a small microwave-safe bowl, combine garlic and milk; microwave on high for 45 seconds; drain garlic, discarding milk. Turn dough onto a floured surface; knead in garlic and oregano. Shape dough into a 6-in. round loaf., Transfer to prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in.-loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool.