BASIC YEAST BREAD – AGAR

Description:

This bread rises and bakes golden brown and remains moist days after baking. Slices great for sandwiches and can handle all styles of fillings. No toasting required! This bread is great as is or you can jazz it up by putting in grated cheese and turning it into cheese bread or adding garlic and herbs and turning it into a herb bread or both. It is delicious fresh out of the oven with soup for lunch or dinner. Life is Delicious... Eat it up!

IMPERIAL	METRIC	INGREDIENT
3 tsp	15ml	Agar powder
½c	125 ml	Cold water
½c	125ml	Boiling water
2 tbsp	30ml	Yeast
1tsp	5ml	Sugar
½c	125ml	Warm water
1 ½c	300ml	Brown rice flour
½c	125ml	Buckwheat or pure Oat* flour
½c	125ml	Millet flour
½c	125ml	White bean flour
3 tbsp	45ml	Pumpkin protein powder
¼c	60ml	Tapioca starch
4 tsp	20 ml	Xanthan gum
1 tsp	5ml	Salt
2 tbsp	30ml	Sugar or honey
½tsp	2.5ml	Methylcellulose (optional)
1¼c	300ml	Warm water
1tsp	5ml	Vinegar
2tbsp	30ml	Oil

Equipment List:

Stand mixer, hand beaters, stick beater, high-sided bowl, sifter, wet and dry measures, 4X8 inch bread pans, spatulas, cooling rack

Method:

1. METHOD:
2. 1. Dissolve agar in ½ cold water. Add the boiling water. Stir until well combined and agar has completely dissolved. Let cool to warm.
3. 2. Place yeast and 1 tsp of sugar into a bowl. Add warm water. The yeast mixture should start to foam as the yeast activates.
4. 3. Measure all flours and starch into a sifter. Sift all flours into a mixing bowl.
5. 4. Place the flours, starch, xanthan gum, salt, and methylcellulose (if using) into the bowl of a stand mixer.
6. 5. Add dissolved yeast, vinegar and dissolved agar onto dry ingredients. Beat on high speed for approximately 5 minutes, scraping sides of bowl as required.
7. 6. Add oil and beat until combined.
8. 7. Spray two (2) 8x4x2 inch bread loaf pans. Divide batter equally between the prepared pans. Place in a warm place and let rise until double in volume. (Warming the oven up by turning the oven light on is always a good option) Time will vary depending on yeast and temperature of the environment.
9. 8. Preheat oven to 350° F (180° C, Gas Mark 4). Bake for 20-25 minutes or until golden brown (Loaf is done when it pulls away from the sides and sounds hollow when tapped). If the loaf is getting too brown before it is done – tent with tin foil.
10. 9. Remove from oven. Let sit in the pan for 5-8 minutes. Remove to a cooling rack. 350° F (180° C, Gas Mark 4).
11. Note: Methylcellulose helps to keep bread moister and ”fresher” longer

Recipe PDF:

BASIC YEAST BREAD – AGAR recipe.pdf