White Bread With Sorghum Recipes

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WHITE BREAD WITH SORGHUM



White Bread with Sorghum image

Soft, moist, and delicious, with a neutral white bread flavor.

Provided by Marla Hingley

Time 2h

Number Of Ingredients 13

2 Tbsp dry active yeast + 3 Tbsp warm water + 2 Tbsp sugar
1 cup white rice flour
1 cup tapioca starch
1/2 cup sweet sorghum flour
1/2 cup brown rice flour
1 1/2 tsp salt
1 tsp guar gum
3/4 tsp xanthan gum
1/8-1/4 tsp ground ginger (adds flavor and acts as a natural preservative)
3 egg whites (room temperature)
2 Tbsp olive oil
1 tsp apple cider vinegar
1 cup warm water

Steps:

  • In a dish, stir sugar and warm water together until mostly dissolved. Sprinkle yeast over top and let sit 10 minutes until yeast starts to activate.
  • In a separate bowl, combine remaining dry ingredients and whisk together well. Set aside.
  • Using a mixer, beat egg whites on high for 1 minute. Add oil and vinegar, beat to blend.
  • Add 1/3 of the dry ingredients and the yeast to the egg mixture, and beat on low for about 10 seconds. Add a 1/3 of the water, mix, then continue alternating the remaining dry ingredients with water until all are incorporated. Beat an additional minute on low, batter will be thick.
  • Pour batter into a greased loaf pan, smoothing top with wet spatula. Cover loosely with plastic wrap (sprayed with cooking spray), and set in a warm spot* to rise for 45 minutes.
  • Remove plastic wrap and bake bread in a preheated oven at 375° for 60 minutes. If bread is browning too quickly, loosely tent with foil. Bake bread until an instant read digital thermometer reads 208° F (97.8° C). This is the only way to be sure the bread is fully cooked throughout.
  • Remove bread from pan and place on a wire rack to cool. Slice bread only when completely cool.

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