Wheat and Corn Starch Bread

This bread is easier to mix in the bread maker or any electric mixer rather than doing by hand. With recent flooding of Bread-makers in the market, bread making has become easier and not a big chore. You don't need a fancy, complicated machine to make the bread. I have used the bread maker in lot of my recipes as a mixing tool or a dough making tool. The recipe makes great rolls also. Please notice the use of Dari-free powder in the recipe instead of the Dari-free liquid to give a softer texture to the bread.

INGREDIENTS:

2 cups Wheat Starch 1/2 tsp dried herbs of your choice ( thyme, rosemary etc)
1 cup Corn starch 1 tsp sugar
1 tbs Metamucil or any regular flavor fiber powder 3 tsp dry yeast
1 tbs Methylcellulose 1 tbs vegetable oil
2 tbs Dari-free milk substitute powder 1 1/4 to 1 1/2 cups of lukewarm water
1 tsp salt 1 tsp liquid Lecithin

 

Method: 

Add all the ingredients in the pan of the bread maker according to manufacturer's instructions. Some suggest to add the dry ingredients first and then the wet ingredients or the other way around. Whichever way you use, the results will be the same since we are going to use the dough cycle for this bread. Add the minimum amount of water that is, 1 1/4 cup of it first and set the bread maker to dough cycle. Switch it on and while it is mixing the dough, see that the mixture resembles a thick pancake batter not a very stiff dough. If necessary add more water one tablespoon at a time until you have the right consistency.

Preheat the oven to 375° F. When the dough cycle is complete, which usually takes about an hour to hour and a half, take the pan out. You can bake the bread in the bread-maker pan. Bake for 18 - 22 minutes until when tapped the bread should sound hollow. Or test it using a wooden skewer, when inserted should come out clean.  As soon as the bread comes out of the oven , remove from the bread pan and cover completely by aluminum foil. This keeps the bread very soft. Remove the foil when completely cool after one hour. Slice the bread and store it in a plastic bag and use fresh within 3 days. 

 

 

 

 
  PROTEIN (gms) METHIONINE (mg) PHENYLALANINE (mg) LEUCINE (mg) CALORIES
per recipe 4.06 70 182 350 1722
per serving 0.29 5 13 25 123

 

 

RECIPE PREPARATION: Time varies according to the dough cycle for the machine. This recipe works well if dough cycle is used instead of full bread cycle.

 

STORAGE: The sliced bread can be stored in a zip lock bag for 2-3 days as long as it is stored in a cool and dry place. If you want to store longer, store it in the freezer and defrost in a toaster as needed. Do not store bread in the fridge as it tends to dry out the bread quickly. Adding a teaspoon of lecithin along with the liquid ingredients when making the dough can increase its storage capabilities.