Guest guest Posted May 30, 2006 Report Share Posted May 30, 2006 I'm not comparing this bread with gluten bread, but with non gluten bread. However, I didn't have lecithin or dough enhancer, so maybe they were the culprit rather than my questionable yeast. (my main concern) I did add some gelatin in the hopes of making up for these absences in my cupboard, but it didn't really seem to help. The dough seemed quite heavy as I was stirring it in the machine, and I was actually worried that it might not rise at all, but it did rise to some extent. It's ok, I just don't think I'll make it again until I have lecithin or dough enhancer. I think for now I prefer the bean based mixes, with the 4 flour blend, or the nutritionally deficient white tapioca etc. blends, flavor wise. - (not Barbara) > > Barbara, > > I was the one who originally posted the Irene's Sorghum bread recipe in > the files. Irene is a member of my CSA group who doesn't use a computer > and gave me permission to post it. My loaves turn out full size, like a > regular loaf of bread. Any GF bread is going to be heavier than gluten > bread of course. Did you omit any of the leavening ingredients? (egg, > lecithin, dough enhancer, vinegar). Doing so will make it a bit heavier > and smaller. I cut my slices with a Rival folding slicer so that I can > get them relatively thin. The bread hold together very well, so the > thinner slices don't fall apart. Because they are thinner, the bread > doesn't taste that heavy. This is the only bread we eat here, unless I > am traveling and can't haul my Zo with me. > > Cheryl in Colorado Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2006 Report Share Posted May 30, 2006 I'm not comparing this bread with gluten bread, but with non gluten bread. However, I didn't have lecithin or dough enhancer, so maybe they were the culprit rather than my questionable yeast. (my main concern) I did add some gelatin in the hopes of making up for these absences in my cupboard, but it didn't really seem to help. The dough seemed quite heavy as I was stirring it in the machine, and I was actually worried that it might not rise at all, but it did rise to some extent. It's ok, I just don't think I'll make it again until I have lecithin or dough enhancer. I think for now I prefer the bean based mixes, with the 4 flour blend, or the nutritionally deficient white tapioca etc. blends, flavor wise. - (not Barbara) > > Barbara, > > I was the one who originally posted the Irene's Sorghum bread recipe in > the files. Irene is a member of my CSA group who doesn't use a computer > and gave me permission to post it. My loaves turn out full size, like a > regular loaf of bread. Any GF bread is going to be heavier than gluten > bread of course. Did you omit any of the leavening ingredients? (egg, > lecithin, dough enhancer, vinegar). Doing so will make it a bit heavier > and smaller. I cut my slices with a Rival folding slicer so that I can > get them relatively thin. The bread hold together very well, so the > thinner slices don't fall apart. Because they are thinner, the bread > doesn't taste that heavy. This is the only bread we eat here, unless I > am traveling and can't haul my Zo with me. > > Cheryl in Colorado Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2006 Report Share Posted May 30, 2006 Are there any special instructions for making the Sorghum bread WITHOUT a bread machine?? I'm planning to make it like I make glutenfree gourmet breads with my KitchenAid mixer and trusty oven! Also, is it a big problem to make it without the Soy Lecithin? I don't have it & can't get to the store before I plan to make the bread.... Thanks, Laurel > Speaking of baking, I also make Irene's Sorghum bread in my > Zojurishi this afternoon. It turned out a little heavy, although it > did not sink in the middle- Yay! I was wondering if my yeast is a > little wimpy, or if the bread is just naturally a bit heavy. I have > had my suspicion about this yeast since I bought it at Costco- it's > Red Star but I have been consistently disappointed with EVERYTHING I > have made with it (except for rolls), and I was having great luck > with my previous little jar of yeast. Please tell me what your > Irene's bread is normally like.. to me it tastes very " gluten free " > (but I really am ready to blame my yeast, and not the recipe). > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2006 Report Share Posted May 31, 2006 , Try making the bread again without adding the gelatin and, if you think your yeast is old, buy a new one before you do. I make this bread all the time without the enhancer or lethicin and it comes out beautifully!! We actually prefer it to any of the mixes we've tried and it is so much cheaper since I get the sorgham flour at the Indian market. Btw, if your machine doesn't have the gf setting, use the quick bread setting and make sure you scrape down the dough after it has mixed for awhile. seamaiden399 wrote: I'm not comparing this bread with gluten bread, but with non gluten bread. However, I didn't have lecithin or dough enhancer, so maybe they were the culprit rather than my questionable yeast. (my main concern) I did add some gelatin in the hopes of making up for these absences in my cupboard, but it didn't really seem to help. The dough seemed quite heavy as I was stirring it in the machine, and I was actually worried that it might not rise at all, but it did rise to some extent. It's ok, I just don't think I'll make it again until I have lecithin or dough enhancer. I think for now I prefer the bean based mixes, with the 4 flour blend, or the nutritionally deficient white tapioca etc. blends, flavor wise. - (not Barbara) >> Barbara,> > I was the one who originally posted the Irene's Sorghum bread recipe in > the files. Irene is a member of my CSA group who doesn't use a computer > and gave me permission to post it. My loaves turn out full size, like a > regular loaf of bread. Any GF bread is going to be heavier than gluten > bread of course. Did you omit any of the leavening ingredients? (egg, > lecithin, dough enhancer, vinegar). Doing so will make it a bit heavier > and smaller. I cut my slices with a Rival folding slicer so that I can > get them relatively thin. The bread hold together very well, so the > thinner slices don't fall apart. Because they are thinner, the bread > doesn't taste that heavy. This is the only bread we eat here, unless I > am traveling and can't haul my Zo with me.> > Cheryl in Colorado New Yahoo! Messenger with Voice. Call regular phones from your PC and save big. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2006 Report Share Posted May 31, 2006 , Try making the bread again without adding the gelatin and, if you think your yeast is old, buy a new one before you do. I make this bread all the time without the enhancer or lethicin and it comes out beautifully!! We actually prefer it to any of the mixes we've tried and it is so much cheaper since I get the sorgham flour at the Indian market. Btw, if your machine doesn't have the gf setting, use the quick bread setting and make sure you scrape down the dough after it has mixed for awhile. seamaiden399 wrote: I'm not comparing this bread with gluten bread, but with non gluten bread. However, I didn't have lecithin or dough enhancer, so maybe they were the culprit rather than my questionable yeast. (my main concern) I did add some gelatin in the hopes of making up for these absences in my cupboard, but it didn't really seem to help. The dough seemed quite heavy as I was stirring it in the machine, and I was actually worried that it might not rise at all, but it did rise to some extent. It's ok, I just don't think I'll make it again until I have lecithin or dough enhancer. I think for now I prefer the bean based mixes, with the 4 flour blend, or the nutritionally deficient white tapioca etc. blends, flavor wise. - (not Barbara) >> Barbara,> > I was the one who originally posted the Irene's Sorghum bread recipe in > the files. Irene is a member of my CSA group who doesn't use a computer > and gave me permission to post it. My loaves turn out full size, like a > regular loaf of bread. Any GF bread is going to be heavier than gluten > bread of course. Did you omit any of the leavening ingredients? (egg, > lecithin, dough enhancer, vinegar). Doing so will make it a bit heavier > and smaller. I cut my slices with a Rival folding slicer so that I can > get them relatively thin. The bread hold together very well, so the > thinner slices don't fall apart. Because they are thinner, the bread > doesn't taste that heavy. This is the only bread we eat here, unless I > am traveling and can't haul my Zo with me.> > Cheryl in Colorado New Yahoo! Messenger with Voice. Call regular phones from your PC and save big. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2006 Report Share Posted May 31, 2006 Sorry for not getting your name right. You don't usually sign your name to your posts and I was going off my (obviously) faulty memory. At least I got the first letter right. :-) Laurel and Margie, I have never made Irene's bread manually. However, Elaine who used to live near me and move to another state sent me the directions she uses. I have provided them below and added them to the recipe files. Melonie, can you please add this to the index of recipes? Thanks. Cheryl in Colorado ====================== Irene's Sorghum Bread - Manual Directions From Elaine- Well, the bread is done and it is great! It rose beautifully. It took about an hour to rise to the top of the pan. I made one change...I didn't have soy lecithin so I used one tsp of gelatin instead. At Vitamin Cottage, they have a large container of gelatin (an ingredient Carol Fenster uses in her pizza crust). This is much more convenient than those packets! I wasn't sure what the soy lecithin did, but the gelatin sure didn't seem to hurt the bread any. This bread rose better than any loaf I've made in the past. I wonder if it is b/c there is only the one rise? For those of you that want to make it with a Kitchen Aid mixer, I put all the dry ingredients in the mixing bowl, added the wet ingredients, and set the mixer to speed 8 for ten minutes. Once it was done, I poured the batter into a 9x5 loaf pan sprayed with cooking spray. I set that in the oven to rise for 1 hour. Then I baked it at 400 for one hour in the toaster oven, covering the top with foil after 10-15 minutes to stop the browning. It's great! Did I already mention the wonderful banana bread I made from on's cookbook Cooking Gluten-free? It's the best! Thanks for the sorghum bread recipe Cheryl. Elaine ================ Message 15 From: " Laurel S " smidgentigre@... Date: Tue May 30, 2006 1:29pm(PDT) Subject: Re: Irene's Sorghum Bread Are there any special instructions for making the Sorghum bread WITHOUT a bread machine?? I'm planning to make it like I make glutenfree gourmet breads with my KitchenAid mixer and trusty oven! Also, is it a big problem to make it without the Soy Lecithin? I don't have it & can't get to the store before I plan to make the bread.... Thanks, Laurel ---- Message 20 From: " Margie Hyde " margienhyde@... Date: Tue May 30, 2006 2:52pm(PDT) Subject: Re: Irene's Sorghum Bread Cheryl: I would like to try the Irene's Sorghum Bread recipe that you posted, but do not have a bread machine. Do you know if it would be as good baking it in the regular oven and what changes would I make in it. I copied it and was tempted to bake it today, but wanted some input as to any changes that I need to make before trying it in regular oven. I have a Kitchen Aid for mixing it. I love all the recipes that I have been getting from this group. Thank you all so much ! Margie in Missouri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2006 Report Share Posted May 31, 2006 Sorry for not getting your name right. You don't usually sign your name to your posts and I was going off my (obviously) faulty memory. At least I got the first letter right. :-) Laurel and Margie, I have never made Irene's bread manually. However, Elaine who used to live near me and move to another state sent me the directions she uses. I have provided them below and added them to the recipe files. Melonie, can you please add this to the index of recipes? Thanks. Cheryl in Colorado ====================== Irene's Sorghum Bread - Manual Directions From Elaine- Well, the bread is done and it is great! It rose beautifully. It took about an hour to rise to the top of the pan. I made one change...I didn't have soy lecithin so I used one tsp of gelatin instead. At Vitamin Cottage, they have a large container of gelatin (an ingredient Carol Fenster uses in her pizza crust). This is much more convenient than those packets! I wasn't sure what the soy lecithin did, but the gelatin sure didn't seem to hurt the bread any. This bread rose better than any loaf I've made in the past. I wonder if it is b/c there is only the one rise? For those of you that want to make it with a Kitchen Aid mixer, I put all the dry ingredients in the mixing bowl, added the wet ingredients, and set the mixer to speed 8 for ten minutes. Once it was done, I poured the batter into a 9x5 loaf pan sprayed with cooking spray. I set that in the oven to rise for 1 hour. Then I baked it at 400 for one hour in the toaster oven, covering the top with foil after 10-15 minutes to stop the browning. It's great! Did I already mention the wonderful banana bread I made from on's cookbook Cooking Gluten-free? It's the best! Thanks for the sorghum bread recipe Cheryl. Elaine ================ Message 15 From: " Laurel S " smidgentigre@... Date: Tue May 30, 2006 1:29pm(PDT) Subject: Re: Irene's Sorghum Bread Are there any special instructions for making the Sorghum bread WITHOUT a bread machine?? I'm planning to make it like I make glutenfree gourmet breads with my KitchenAid mixer and trusty oven! Also, is it a big problem to make it without the Soy Lecithin? I don't have it & can't get to the store before I plan to make the bread.... Thanks, Laurel ---- Message 20 From: " Margie Hyde " margienhyde@... Date: Tue May 30, 2006 2:52pm(PDT) Subject: Re: Irene's Sorghum Bread Cheryl: I would like to try the Irene's Sorghum Bread recipe that you posted, but do not have a bread machine. Do you know if it would be as good baking it in the regular oven and what changes would I make in it. I copied it and was tempted to bake it today, but wanted some input as to any changes that I need to make before trying it in regular oven. I have a Kitchen Aid for mixing it. I love all the recipes that I have been getting from this group. Thank you all so much ! Margie in Missouri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 31, 2006 Report Share Posted May 31, 2006 I'm not that crazy about mixes myself, but I have heard rave reviews of Carol Fenster's latest GF cookbook and bread recipes, and I personally really like Bette Hagman's bread recipes. You might check out her bread recipes, just for the variety. (Although many people like Irene's Sorghum or Tom's bread in the files, so you may want to start with those.) > > Thanks Cheryl for the information on baking the bread in the regular oven. > i will try it soon. I love making bread and just still trying to find a > good recipe that my husband likes. I have tried many mixes, but they are > pretty expensive and would like to find the right mix that we can both > appreciate. > Thanks again, > Margie in Missouri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2006 Report Share Posted June 1, 2006 Thank you for the suggestions. Do you have one in particular that you would recommend? After 50 some years of making wheat bread and usually 8 loaves in each batch, I am really having a difficult time of finding one that compares to that. What is the name of Carol Fenster's latest book? I appreciate any help you might offer. Thanks, Margie in Missouri > >Reply-To: SillyYaks >To: SillyYaks >Subject: Re: Irene's Sorghum Bread >Date: Thu, 01 Jun 2006 05:00:03 -0000 > >I'm not that crazy about mixes myself, but I have heard rave reviews >of Carol Fenster's latest GF cookbook and bread recipes, and I >personally really like Bette Hagman's bread recipes. You might check >out her bread recipes, just for the variety. (Although many people >like Irene's Sorghum or Tom's bread in the files, so you may want to >start with those.) > > > > > > Thanks Cheryl for the information on baking the bread in the >regular oven. > > i will try it soon. I love making bread and just still trying >to find a > > good recipe that my husband likes. I have tried many mixes, but >they are > > pretty expensive and would like to find the right mix that we can >both > > appreciate. > > Thanks again, > > Margie in Missouri > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2006 Report Share Posted June 1, 2006 Thank you for the suggestions. Do you have one in particular that you would recommend? After 50 some years of making wheat bread and usually 8 loaves in each batch, I am really having a difficult time of finding one that compares to that. What is the name of Carol Fenster's latest book? I appreciate any help you might offer. Thanks, Margie in Missouri > >Reply-To: SillyYaks >To: SillyYaks >Subject: Re: Irene's Sorghum Bread >Date: Thu, 01 Jun 2006 05:00:03 -0000 > >I'm not that crazy about mixes myself, but I have heard rave reviews >of Carol Fenster's latest GF cookbook and bread recipes, and I >personally really like Bette Hagman's bread recipes. You might check >out her bread recipes, just for the variety. (Although many people >like Irene's Sorghum or Tom's bread in the files, so you may want to >start with those.) > > > > > > Thanks Cheryl for the information on baking the bread in the >regular oven. > > i will try it soon. I love making bread and just still trying >to find a > > good recipe that my husband likes. I have tried many mixes, but >they are > > pretty expensive and would like to find the right mix that we can >both > > appreciate. > > Thanks again, > > Margie in Missouri > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2006 Report Share Posted June 1, 2006 Carol Fenster's most recent book is: Cooking Free : 200Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivies. I haven't used it myself but I have heard positive things. I would most strongly recommend you get Bette Hagman's " The Gluten Free Gourmet bakes Bread " , which containg nothing but bread recipes of all kinds! She uses several excellent flour blends which you can mix up yourself or purchase online premixed- some rely on bean flour, which give a wonderful stretchiness to the dough, and one, the featherlight, produces a white bread like fluffy texture. Her crumpets are superb! Actually, I recommend any of her books, with the possible exception of her first (which I only use for pizza dough recipes anymore). (I don't care for her desserts or some of her " meals " but her baking recipes are quite good, IMO) I think her Seattle Sourdough is in the files, if you'd like to try it. I also like her quinoa bread (in the cookbook)...there are even mock rye breads, if you like them. I recently made Adeena's GF Bread (in the files) as rolls and thoroughly enjoyed them as a brown bread option. > > Thank you for the suggestions. Do you have one in particular that you > would recommend? After 50 some years of making wheat bread and usually 8 > loaves in each batch, I am really having a difficult time of finding one > that compares to that. What is the name of Carol Fenster's latest book? > I appreciate any help you might offer. > Thanks, > Margie in Missouri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2006 Report Share Posted June 1, 2006 I’m one of the ones who really likes Carol Fenster’s book, mostly because I don’t really like rice flour. Heck I just don’t really like rice! She also tries to keep the calories reasonable and the nutrients high which I appreciate. Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of seamaiden399 Sent: Thursday, June 01, 2006 1:04 PM To: SillyYaks Subject: Re: Irene's Sorghum Bread Carol Fenster's most recent book is: Cooking Free : 200Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivies. I haven't used it myself but I have heard positive things. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2006 Report Share Posted June 1, 2006 I’m one of the ones who really likes Carol Fenster’s book, mostly because I don’t really like rice flour. Heck I just don’t really like rice! She also tries to keep the calories reasonable and the nutrients high which I appreciate. Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of seamaiden399 Sent: Thursday, June 01, 2006 1:04 PM To: SillyYaks Subject: Re: Irene's Sorghum Bread Carol Fenster's most recent book is: Cooking Free : 200Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivies. I haven't used it myself but I have heard positive things. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 Hi all, I really like Carol Fenster's flour mix. It makes wonderful muffins. I have even used it in non-gf recipes, with added xanthan gum, and everyone likes them. That has become my all purpose flour mix for pancakes, waffles and stuff like that. I made her french bread and it was good fresh. Put it in the freezer and take it out for sandwiches for the kids. They find it dry. I think toasted with lots of butter would be fine.Sabreena, No Cal Reply-To: SillyYaks To: SillyYaks Subject: Re: Irene's Sorghum BreadDate: Thu, 01 Jun 2006 17:04:28 -0000Carol Fenster's most recent book is: Cooking Free : 200Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivies. I haven't used it myself but I have heard positive things. I would most strongly recommend you get Bette Hagman's "The Gluten Free Gourmet bakes Bread", which containg nothing but bread recipes of all kinds! She uses several excellent flour blends which you can mix up yourself or purchase online premixed- some rely on bean flour, which give a wonderful stretchiness to the dough, and one, the featherlight, produces a white bread like fluffy texture. Her crumpets are superb! Actually, I recommend any of her books, with the possible exception of her first (which I only use for pizza dough recipes anymore). (I don't care for her desserts or some of her "meals" but her baking recipes are quite good, IMO) I think her Seattle Sourdough is in the files, if you'd like to try it. I also like her quinoa bread (in the cookbook)...there are even mock rye breads, if you like them.I recently made Adeena's GF Bread (in the files) as rolls and thoroughly enjoyed them as a brown bread option. >> Thank you for the suggestions. Do you have one in particular that you > would recommend? After 50 some years of making wheat bread and usually 8 > loaves in each batch, I am really having a difficult time of finding one > that compares to that. What is the name of Carol Fenster's latest book? > I appreciate any help you might offer.> Thanks,> Margie in Missouri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 Hi all, I really like Carol Fenster's flour mix. It makes wonderful muffins. I have even used it in non-gf recipes, with added xanthan gum, and everyone likes them. That has become my all purpose flour mix for pancakes, waffles and stuff like that. I made her french bread and it was good fresh. Put it in the freezer and take it out for sandwiches for the kids. They find it dry. I think toasted with lots of butter would be fine.Sabreena, No Cal Reply-To: SillyYaks To: SillyYaks Subject: Re: Irene's Sorghum BreadDate: Thu, 01 Jun 2006 17:04:28 -0000Carol Fenster's most recent book is: Cooking Free : 200Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivies. I haven't used it myself but I have heard positive things. I would most strongly recommend you get Bette Hagman's "The Gluten Free Gourmet bakes Bread", which containg nothing but bread recipes of all kinds! She uses several excellent flour blends which you can mix up yourself or purchase online premixed- some rely on bean flour, which give a wonderful stretchiness to the dough, and one, the featherlight, produces a white bread like fluffy texture. Her crumpets are superb! Actually, I recommend any of her books, with the possible exception of her first (which I only use for pizza dough recipes anymore). (I don't care for her desserts or some of her "meals" but her baking recipes are quite good, IMO) I think her Seattle Sourdough is in the files, if you'd like to try it. I also like her quinoa bread (in the cookbook)...there are even mock rye breads, if you like them.I recently made Adeena's GF Bread (in the files) as rolls and thoroughly enjoyed them as a brown bread option. >> Thank you for the suggestions. Do you have one in particular that you > would recommend? After 50 some years of making wheat bread and usually 8 > loaves in each batch, I am really having a difficult time of finding one > that compares to that. What is the name of Carol Fenster's latest book? > I appreciate any help you might offer.> Thanks,> Margie in Missouri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2006 Report Share Posted June 2, 2006 Hi all, I really like Carol Fenster's flour mix. It makes wonderful muffins. I have even used it in non-gf recipes, with added xanthan gum, and everyone likes them. That has become my all purpose flour mix for pancakes, waffles and stuff like that. I made her french bread and it was good fresh. Put it in the freezer and take it out for sandwiches for the kids. They find it dry. I think toasted with lots of butter would be fine.Sabreena, No Cal Reply-To: SillyYaks To: SillyYaks Subject: Re: Irene's Sorghum BreadDate: Thu, 01 Jun 2006 17:04:28 -0000Carol Fenster's most recent book is: Cooking Free : 200Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivies. I haven't used it myself but I have heard positive things. I would most strongly recommend you get Bette Hagman's "The Gluten Free Gourmet bakes Bread", which containg nothing but bread recipes of all kinds! She uses several excellent flour blends which you can mix up yourself or purchase online premixed- some rely on bean flour, which give a wonderful stretchiness to the dough, and one, the featherlight, produces a white bread like fluffy texture. Her crumpets are superb! Actually, I recommend any of her books, with the possible exception of her first (which I only use for pizza dough recipes anymore). (I don't care for her desserts or some of her "meals" but her baking recipes are quite good, IMO) I think her Seattle Sourdough is in the files, if you'd like to try it. I also like her quinoa bread (in the cookbook)...there are even mock rye breads, if you like them.I recently made Adeena's GF Bread (in the files) as rolls and thoroughly enjoyed them as a brown bread option. >> Thank you for the suggestions. Do you have one in particular that you > would recommend? After 50 some years of making wheat bread and usually 8 > loaves in each batch, I am really having a difficult time of finding one > that compares to that. What is the name of Carol Fenster's latest book? > I appreciate any help you might offer.> Thanks,> Margie in Missouri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2006 Report Share Posted June 21, 2006 Margie, Both the original recipe and the manual directions are posted to our SY files. I have included them as attachments for you. Cheryl Re: Help w/Irene's Sorghum bread-manually Posted by: "Margie Hyde" margienhyde@... hydemargie Tue Jun 20, 2006 7:56 am (PST) I have lost my recipe for the original Irene's Sorghum Bread . I want to try it. I have a Kitchen Aid mixer now. Would you please post the recipe again for me. Thanks, Margie in Missouri Irene's Sorghum Bread - Manual Directions From Elaine- Well, the bread is done and it is great! It rose beautifully. It took about an hour to rise to the top of the pan. I made one change...I didn't have soy lecithin so I used one tsp of gelatin instead. At Vitamin Cottage, they have a large container of gelatin (an ingredient Carol Fenster uses in her pizza crust). This is much more convenient than those packets! I wasn't sure what the soy lecithin did, but the gelatin sure didn't seem to hurt the bread any. This bread rose better than any loaf I've made in the past. I wonder if it is b/c there is only the one rise? For those of you that want to make it with a Kitchen Aid mixer, I put all the dry ingredients in the mixing bowl, added the wet ingredients, and set the mixer to speed 8 for ten minutes. Once it was done, I poured the batter into a 9x5 loaf pan sprayed with cooking spray. I set that in the oven to rise for 1 hour. Then I baked it at 400 (if the bottom gets too brown, use 350) for one hour in the toaster oven, covering the top with foil after 10-15 minutes to stop the browning. It's great! Did I already mention the wonderful banana bread I made from on's cookbook Cooking Gluten-free? It's the best! Thanks for the sorghum bread recipe Cheryl. Elaine notes from Cheryl: potential tips - yes, the yeast is only 1 1/8 of a teaspoon. Make sure the warm water is warm (110 degrees) to activate the yeast. Be sure your yeast is not old. Put the bread dough in a warm place to rise. You can turn on your oven to 250, turn it off after a few minutes and put the bread to rise in the warm oven. I do not think you need to mix the batter for ten minutes in a Kitchen Aid mixer. Make sure the dough is smooth and all ingredients are well incorporated. It should look like thick cake batter. Quote Link to comment Share on other sites More sharing options...
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