http://neurotalk.psychcentral.com/sh...8765#post18765

short on time...

Hi Wendy,

I'm sorry, I know nothing about egg replacers. I do know some people use EnerG brand egg replacer, but that's about it. The links Kim posted have a lot of info. I'm not sure about replacing the egg in this recipe with flax since it already has quite a bit of flax in it. I bet this bread would be good with some fruit puree or mashed sweet potato in it - one of the links Kim posted suggested both as options.

Moved this from the Everything Free thread - this thread seemed more appropriate.

I've modified Cara's recipe to a dough that can be molded. It might be easier yet if you do a double rising? I haven't tried that yet. These buns turn out really good, soft and moist, but the bread loaf almost always falls and there seems to be a really moist spot towards the bottom, like it hasn't baked completely. I'm thinking it might be a bit too wet. Next time I make a loaf I want to cut back on the liquid by 2-3 Tablespoons, but I haven't changed that part of the recipe yet. And the last time I made it, I didn't have any dry milk powder and the buns turned out just as good, so I'm skipping that from now on. Anyway, here are my modifications.

GF Bread

Mix 1 pkg dry yeast and 1 tsp sugar into 1/2 cup luke-warm water – set aside and let foam.

Melt 5 Tablespoons butter or margarine.

When melted, add 1 cup milk of choice or water and 1 tsp rice or apple cider vinegar to butter-milk mixture.

Mix dry ingredients in large bowl:
3/4 cup brown rice flour
3/8 cup white rice flour
3/8 cup sweet/glutinous rice flour
3/4 cup potato starch flour
1/4 cup potato flour
1 cup tapioca flour
3 Tbls. sugar
1 Tbls. xanthan gum
1 tsp unflavored gelatin
1+1/2 tsp salt
1 or 2 tsp ground flax seed, optional

Mix with a wire whisk and/or sift.

Using electric mixer with dough hook add butter/milk mixture to dry ingredients and mix until crumbly. Add yeast and mix well. Make sure the butter mixture is not too warm – too warm will kill all the little yeasties.

Add 4 eggs, one at a time, and beat between each.

Beat 4 minutes. This dough is more like gluten dough – very stiff.

Put into two regular loaf pans (5 x 9) (greased), one extra long pan (greased), or it makes 12 hamburger buns, or 18 to 24 smaller buns, or one regular loaf and 12-18 buns.

If making buns, line 2 cookie sheets with parchment paper (or grease pans if they're not non-stick, but parchment paper works great!). Spoon onto cookie sheets. Lightly grease hands and roll into balls, then flatten as desired. Flatten into a fat disk for sandwich buns, less so for dinner rolls.

For bread, lightly grease hands and pat dough into loaf shape, place in greased pan.

Raise in warmed oven (place a bowl of hot water on bottom of oven) for 30-40 minutes. Remove bowl of water and bread. Preheat oven to 375, then turn down to 350 when putting bread in, and bake:
20-25 minutes for buns
40-45 minutes for bread

You can rest foil over the top for the last 10-15 minutes if getting too browned.

Kim, I tried the old fashioned cookie recipe you posted at the beginning of this thread. They turned out super.
I had to figure out measurements in cups, and of course, didn't remember that 1/4 pound (1 stick) of butter is 1/2 cup. So I decided to just put in cup everywhere the recipe said pound. That gave me 1/4 cup of butter, 1/4 sugar, though I actually used 1/3, since I love sweets, and 1/2 cup rice flour, with the 2 eggs. It turned out too runny, so I added about 1/4 cup of buckwheat flour, and ended up with a cookie dough that could be dropped by spoon. I also added some chopped dates, and some chopped almonds, and a spoonful of vanilla flavoring. I baked the drop cookies at 350 for about 20 minutes, and they were super. If I had gone with 2 eggs, 1/2 cup butter, 1/2 cup sugar, and 1 cup flour, they would probably have been stiff enough to have rolled them out like the recipe called for. I'll try that next time.
Thanks, and hugs,

Wow! What a great experiment Lois! Thanks for letting me know your results. Honestly, I don't make many cookies because I don't want us eating them. We do better without. I really only make them on Fridays (after club treats) and special occasions, like Christmas... and then I like to make things like coconut cookies that are more coconut than grain flour.

One day I will get around to trying those antique recipes though... I am definitely intrigued by 'old ways'.

Oh! I mentioned that my Artisan braided bread didn't fare well yesterday... Well, today was our orthodox celebration and so I tried Myst's suggested recipezaar recipe and it was FABULOUS!!

I had to change a couple of things of course because I didn't have exactly the same stuff in my cupboard but it's very forgiving... much like Cara's Best Buns. I took 1/3 of the batter and the children and I made a mini-braid... even though it's supposed to be large... I figure that would be better than nothing... then we put the rest of the dough in a regular glass bread dish.

The 80 minutes rise time is not true in my case though... I just left it in the oven over night with the light on and then turned the oven on in the morning when I woke up.... What a beautiful loaf of bread. Even my pickiest eater said that it was better than any store-bought... and we've been buying the really delicious Enjoy Life breads that are super expensive so that people could have their bacon and tomato sandwiches for breakfast on the weekend....

So, I was really surprised that even my picky boy liked this bread better than the store bought... it doesn't even have to be toasted!!

And even though we had full fanfare of perogies (varenyky) and cabbage rolls (holubtsi), he mostly ate the bread with peanut butter and honey! Silly kid... he gets perogies but once a year and left them behind for bread that he'll get every weekend. Tsk, tsk!

I also like that fact that it was so much cheaper than $6 C/loaf!

Sorry for all my run-ons... I was up until 3 am prepping for today and then up again at 6 am because the baby decided it would be an 'early' day... I can hardly tell which point is 'up' right now. I'll come back tomorrow and make grammar/sp. corrections and try not to be too embarrassed.

I just couldn't wait to share my news about the bread!

Congrats, Kim! Isn't that recipe wonderful?! Were you able to mold it and actually braid it? How sticky was your dough? Mine comes out really sticky, but bakes up wonderfully.

As for the rising time, I warm the eggs in some warm water and also use 1/2 milk and 1/2 hot water for the liquid. That way the dough isn't cold to start with. I also warm the oven a bit first, and put a bowl of almost boiling water in the bottom of the oven. After 40 minutes, the bread has risen a little higher than the top of the pan.

But...sounds like it's almost easier to just put it in the oven overnight and bake it right away in the morning. Mmm! Fresh hot bread to start the day. Yum!

I did make a tiny little braided loaf out of it. Even though it was so tiny... (lots of crust) it was still quite edible... and tasty, even...

I took three small balls out of the dough and then rolled them on a VERY floured board. They were pretty delicate and we had to be very careful about breaking the rolled strands, but it worked quite well. I should've taken a photo!

Next year I will make my three large braided loaves like I'm supposed to.

Thanks again for referring us there.

I've made enough changes to this recipe that I think it'll be ok to post it. The dough is really sticky, but it bakes up soft, moist, springy, and tasty. It's great for sandwiches, not crumbly, and no need to toast, but it makes great toast, as well. The original recipe is at http://www.recipezaar.com/190906

GF Honey Flax Bread

3/4 C sorghum flour or buckwheat flour (or a combination of the two)
1/2 C brown rice flour
1 C starch (arrowroot, or any combination of arrowroot, tapioca starch, potato starch or cornstarch)*
1/4 C flaxseed meal
2 1/2 tsp xanthan gum
1 package active dry yeast (2 – 2 1/2 tsp)
1 tsp salt
3 eggs
1 C water or milk (or a combination)
2 T vegetable oil (I used olive oil)
2 T honey
2 tsp vinegar


Combine flours, flax, starches, gum, yeast, salt.
In large bowl, combine wet ingredients, then add the dry.
Stir with fork or spoon until combined. Batter will be lumpy.
Scrape the sides, and mix for 4-5 minutes, on high if using electric hand mixer (with dough hooks – gets too thick to use the beaters), medium if using countertop mixer.

For loaf:
Pour into greased 9 x 5 pan.
Wet hands slightly with a bit of warm water or oil and gently smooth top of loaf.
Let rise to top of pan (took about 40 minutes, in warmed oven with bowl of hot, almost boiling water.)
Bake at 350 F for 40-45 minutes.
Remove from pan, cool, and slice.

For buns:
Spoon dollops of dough onto cookie sheet (greased or lined with parchment paper).
Wet hands slightly with a bit of warm water or oil and gently smooth tops of buns.
Let rise until about doubled in size (took about 40 minutes, in warmed oven with bowl of hot, almost boiling water.)
Bake at 350 F for 18-20 minutes.

If getting too browned, rest foil over top of bread for last 10 minutes or so.

Makes 1 loaf or 12-18 buns, depending on size.

I've used variations on the starches, such as:

1/4 cup tapioca starch
1/2 cup potato starch
1/4 cup cornstarch

OR

3/8 cup tapioca starch
5/8 cup cornstarch

Someone else has used only arrowroot and she said it turned out great.

I think that 5/8 cup cornstarch may be a bit too much. I did notice a slight aftertaste that I think is from the cornstarch. It might be from the buckwheat - I've never used it before, but I'm betting it was the cornstarch.

Thanks for the info on egg replacers. I'll have to do some experimenting.

Another question - which yeast do you use? The slow traditional or the rapid rising kind?

I use the rapid rising yeast, but I think it doesn't really matter. It just might take a little longer to rise.