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    You are in: Home / Baking / Gf Oregon Bread Recipe
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    Gf Oregon Bread

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    30 mins

    1 hrs 40 mins

    Jamie B's Note:

    This hearty gluten-free bread has a great taste and texture. I've been eating it almost every day for the past half year or so. The recipe is a slight adaptation of a recipe from Bette Hagman's book "The Gluten Free Gourmet Bakes Bread", which I highly recommend. Like other gluten-free breads, it doesn't last too well at room temperature after a few days, so I slice it, freeze it, and thaw it a slice at a time in the toaster oven. To save time baking, I mix up the flours and other dry ingredients ahead of time. I make three batches of flour at once. For the other dry ingredients, I set out about 10 bowls, then measure a recipe worth of ingredients in to each.

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    Ingredients:

    Serves: 28

    Yield:

    loaves

    Units: US | Metric

    FLOUR MIX

    OTHER DRY INGREDIENTS

    ADD ON BAKING DAY

    Directions:

    1. 1
      Get eggs, margarine, and yeast out of the refrigerator.
    2. 2
      Cut margarine into chunks in the bowl of your electric mixer.
    3. 3
      Add eggs to mixer bowl. Beat lightly.
    4. 4
      In another large bowl, combine flour mix and the other dry ingredients. Stir well.
    5. 5
      Add honey, dough enhancer, brown sugar and yeast, and about half of the water to eggs and margarine. Mix.
    6. 6
      Slowly mix in flour and dry ingredients, adding more water as necessary. The dough shouldn't ball up too much; it should form thin, curved "fins" from the bowl edge to the beater.
    7. 7
      Beat 3 - 4 minutes.
    8. 8
      Meanwhile, grease and flour two loaf pans (with GF flour, of course.).
    9. 9
      Spoon dough into prepared pans. Let rise until doubled in size, about 35 - 60 minutes.
    10. 10
      Preheat oven to 400 degrees F.
    11. 11
      Bake 10 minutes, then cover with foil.
    12. 12
      Continue baking for another 30 to 40 minutes, less for metal pans. (Keep track of your baking times, and adjust it until the crust is not too thick but the bread is cooked through.).
    13. 13
      Cool at least 10 minutes, slice, then cool completely.

    Ratings & Reviews:

    • on March 10, 2008

      55

      Wow ! This is the closest I've come to making a bread that has the light consistency of regular flour bread. My husband was a bit hesitant due to the various seeds...but he loved this bread. Next time, I use three loaf pans as there was plenty of dough.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Gf Oregon Bread

    Serving Size: 1 (62 g)

    Servings Per Recipe: 28

    Amount Per Serving
    % Daily Value
    Calories 121.1
     
    Calories from Fat 53
    44%
    Total Fat 5.9 g
    9%
    Saturated Fat 0.9 g
    4%
    Cholesterol 37.7 mg
    12%
    Sodium 170.0 mg
    7%
    Total Carbohydrate 15.1 g
    5%
    Dietary Fiber 0.6 g
    2%
    Sugars 5.7 g
    23%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    garfava flour

    tapioca flour

    xanthan gum

    dough enhancer

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