Description
From the red star yeast people. I have not made this, but am posting because of the interest in gluten-free recipes. You can use any type of ricotta – full-fat to non-fat. Instructions for both mixer and bread machine are included.
Ingredients
- Water
- Eggs
- Ricotta Cheese
- Honey
- Vegetable Oil
- Cider Vinegar
- Sourdough Starter
- Rice Flour
- Potato Starch
- Tapioca Flour
- Flour
- Xanthan Gum
- Salt
Instructions
- Combine the wet ingredients in a large bowl
- Combine the dry ingredients very thoroughly
- Mix together in a large bowl with a wire whist or in a gallon-sized plastic food storage bag
- For bread machine: pour the wet ingredients into the baking pan
- Add dry ingredients on top
- Set machine to a basic cycle and start the machine
- Once the mixing action has gone on for a few minutes, use a spatula to make sure that all the dry ingredients are fully incorporated
- When the baking cycle ends, let the bread stand in the pan for 10 minutes, then invert onto a rack to cool before slicing
- For mixer: the wet ingredients can be mixed in the mixing bowl
- With the mixer on a low speed, gradually add the dry ingredients until completely combined
- Beat about 10 minutes
- Pour batter into a greased 9×5 loaf pan and allow to rise in a warm place for about an hour
- Bake at 375 deg f for 60 minutes, testing for doneness with a toothpick
- Remove from oven and allow to stand for 10 minutes, then invert onto a rack to cool before slicing
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