Bette's 4 Flour Bread

Bette’s Four Flour Bread (1 lb loaf)

Recommend 8½ ² x 4 ½ ² loaf pan

Dry Ingredients:	Wet Ingredients:
2 cups of Bette’s Gourmet Four Flour Blend	1 egg plus 1 egg white
1½ teaspoons Xanthan Gum	3 tablespoons margarine or butter
½ teaspoon salt	½ teaspoon dough enhancer or vinegar
½ teaspoon Egg Replacer	1 cup warm water, milk, or nondairy substitute
½ envelope (7 gram envelope) Unflavored gelatin
2 tablespoons sugar
2¼ dry yeast granules

Grease your pan and dust with rice flour.

The liquid temperature will be different for hand mixing and bread machines. For hand mixing have it about 110° to 115°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside. In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white, margarine, and dough enhancer. Add most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like a heavy cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 3 ½ minutes. Spoon the dough into the prepared pan, cover, and let it rise in a warm place about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For Bread machine: Place the ingredients in the bread machine in the order suggested by your machine manual. Use the setting for white bread with medium crust.

Variations:

Lemon-Poppy Seed: For each cup of mix used, add 1 teaspoon dried lemon peel and 1 teaspoon poppy seeds to the dry ingredients.

Quinoa Bread: For each cup of mix used, add 1 tablespoon quinoa flour to the dry ingredients and 1 teaspoon honey to the wet ingredients.

Almond Bread: For each cup of mix used, add 1½ tablespoons almond meal to the dry ingredients and ½ teaspoon almond flavor to the wet ingredients.

Cinnamon-Nut: For each cup of mix used, add ½ teaspoon cinnamon to the dry ingredients and stir in 2 tablespoons chopped nuts after the dough is mixed when baking by hand; when using a bread machine, add the nuts when the machine manual suggest.

Sesame Bean Bread: For each cup of mix, add 1 tablespoon toasted sesame seeds to the dry ingredients and 1 teaspoon molasses to the wet ingredients.