Saturday, November 17, 2012

Sandwich Bread Recipe - Lower Fat


I've heard about using applesauce as a fat substitute and decided to try it out.  This recipe is very similar to my standard Sandwich Bread Recipe, but there were enough changes to warrant posting the entire recipe again.  To my surprise, this variation on the recipe provided lighter, fluffier bread.


Gluten-free Sandwich Bread Recipe

You will be placing your risen dough in a COLD OVEN.  Do not pre-heat!

In a medium bowl combine:

2 Tbsp sugar or honey
1.25 tsp salt
1 packet quick-rise yeast

In the bowl of your stand mixer, combine:

2 eggs
4 tsp apple cider vinegar
1 cup warm water (100-115 degrees F)

Mix the ingredients with the paddle attachment on medium until the mixture begins to froth.  Stop the mixer and add:

30g whole psyllium husk (or 20g ground psyllium husk)

Blend the psyllium husk into the wet ingredients until the mixture thickens quite a bit, 2-3 minutes.  Stop the mixer and add all of the dry ingredients.  On top of the dry ingredients, also add:

2 Tbsp vegetable oil
3 Tbsp unsweetened apple sauce
1/5 cup warm water

Mix everything on low until the mixture starts to look well-blended.  Turn the mixer to high and mix well for another two minutes.  If the mixture seems too thick for the blender to handle switch to the dough hook.

The dough will be sticky, but you should be able to scrape it out of the bowl with your hands and form a large ball.  Elongate the dough ball slightly and place it in a lightly oiled or greased pullman pan.  Even out the loaf as best you can.  Cover with a cloth and set aside in a warm place to rise for 40-45 minutes, or until the crown reaches almost to the top of the pan and the dough no longer springs all the way back when dented with a finger.  
Dough just put in the pan

Dough ready for baking
Place the loaf inside a heavy stock pot if possible, or cover the pan with a pullman loaf cover.  Place the covered stock pot and pan inside a COLD OVEN.  Turn the oven on to 450 degrees F.  Bake for 45-50 minutes, or until the bread reaches 180 degrees or makes a hollow sound when tapped.


Remove from the pan and let cool for at least 15 minutes before slicing.  Enjoy!

Storage: After the bread has completely cooled, store in a large plastic bag at room temperature for 2-4 days.  After that time, slice and freeze remaining bread.

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