Sorghum Yeast Bread Recipes

SORGHUM YEAST BREAD

Steps:

• In a large mixing bowl combine 2 cups of the flour with the yeast. Set aside. In a medium sauce pan combine the water, oats, sorghum, shortening and salt. Stir and warm until the shortening melts. Be sure to turn off the gas as soon as the shortening is melted. Do not over-heat the mixture, it kills the yeast! Add this mixture to the flour-yeast mixture and stir in the beaten eggs. Then gradually add the rest of the flour to make a soft dough. Turn out on a floured board and knead 5-8 minutes until smooth. Add a little more flour when yhe dough is sticky. Shape into a ball and place in a greased bowl in a warm location for the first rise until doubled in size. Punch down, divide and shape into two loaves and place into greased 9x5 inch loaf pans. Brush the tops of the loaves with melted butter if desired. Let rise to double in size, then bake at 375F for 40-45 minutes.

SORGHUM BREAD {GLUTEN & DAIRY FREE}

Steps:

• In the bowl of a stand mixer, add the sorghum flour, tapioca flour, brown rice flour, sugar, xanthan gum, salt and yeast. Mix for 30 seconds to combine.
• Add the water, eggs, vegetable oil and apple cider vinegar to the dry ingredients and mix for 30 seconds. Stop machine and scrape batter down.
• Mix on medium speed for 3 minutes.
• Prepare 8" x 4.5" baking pan by spraying with cooking spray.
• Scrape batter into the pan and set aside to rise for 20-25 minutes, just until the batter comes close to the rim of the pan.
• Preheat oven to 350 F. Bake bread for 45 minutes. Remove from the oven and test for doneness with an instant read thermometer. Bread is done when thermometer reaches 205-210F.
• Cool on a wire rack for 10 minutes. Remove from the pan to finish cooling completely before slicing.