Gluten Bread

Cooking Instructions

BAKING PAN

1 medium (8"-x-4") loaf pan, greased or Teflon

BY HAND OR MIXER

10 mins.

Into a large bowl pour 1-1/2 cups gluten flour and the dry ingredients. Stir together. Add the hot water and vegetable oil. Beat with a wooden spoon for 1 minute, or 100 strokes, or for 2 minutes with the mixer flat blade.

Unlike other yeast doughs, the gluten dough will immediately pull together into a ball and quickly clean the sides of the bowl. Gradually add flour, 1 tbsp at a time, until the dough loses its wetness and can be worked without sticking to the hands.

KNEADING

10 - 18 mins.

Knead under a dough hook or by hand on a lightly floured work surface. Knead with a strong push-turn-fold motion for at least 10 minutes, or 18 minutes with a dough hook. While the dough will be fairly stiff, it will become smooth and elastic under your hands.

BY PROCESSOR

4 mins.

Attach the steel blade.

Measure 1-1/2 cups gluten flour into the work bowl and follow with the rest of the ingredients, as above. Pulse to mix. With the machine running, add flour, 1/4 cup at a time. Since the dough will quickly form a ball on the blade, process for 5 or 6 pulses, and then stop the machine. Remove the cover and feel the dough. If it is soft and sticky, add more flour.

KNEADING

1 min.

With the machine running, knead for 1 minute.

FIRST RISING

1-1/4 hours

Place the dough in a greased bowl, cover with plastic wrap, and leave at room temperature until the dough has doubled in bulk, about 1-1/4 hours.

(If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce the rising times by half.)

SHAPING

10 mins.

Punch down the dough in the bowl. Turn it out onto the work surface and knead for 30 seconds to work out the bubbles. Press the ball into a flat oval, about the length of the baking pan. Fold the oval in half, pinch the seam tightly to seal, tuck in the ends, and place in the prepared pan, seam down.

SECOND RISING

1 hour

Cover the pan with wax paper and leave until the center of the dough has risen to the edge of the pan, about 1 hour.

PREHEAT

Preheat the oven to 400 20 minutes before baking.

BAKING 400

25 mins.

Bake the loaf for 25 minutes; reduce the heat to 350 for an additional 20 minutes. Halfway through baking, turn the pan around. The loaf is done when it makes a hollow sound when tapped on the bottom.

350

20 mins.

(If using a convection oven, reduce 50 for each bake period.)

FINAL STEP

Take the bread from the oven and place on a cooling rack.

If this is to be the bread supplement for only one person in the household, you may wish to slice just enough bread for 3 days, wrap, and store; freeze the balance.