Pan de molde de sorgo sin gluten

Ingredientes

• 14 g (1/2 oz or 1 tbsp) active dry yeast
• 240 g (8.5 oz or 2 cups) Light Flour Blend (recipe below)
• 110 g (3.9 oz or 1 cup) sorghum flour
• 48 g (1.7 oz or 1/4 cup) granulated cane sugar
• 1/4 cup dry milk powder (22 g/0.8 oz) or DariFree (40 g/1.4 oz)
• 2 tsp xanthan gum
• 2 tsp baking powder
• 1 tsp kosher salt
• 1/8 tsp ascorbic acid (optional)
• 3 large eggs, at room temperature, beaten
• 240 ml (1 cup) water, heated to about 80°F (27°C)
• 60 ml (1/4 cup) olive oil
• 2 tsp apple cider vinegar

Preparación

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   METHOD FOR THE BREAD MACHINE

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   1 It is very important to make sure all your ingredients are at room temperature. Set the bread pan on the counter and insert the beater paddle(s). Unless otherwise directed by your machine’s manufacturer, add the liquids first, then the dry ingredients, and finally the yeast.

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   2 Measure the yeast into a small bowl and set aside. In a large mixing bowl, whisk the remaining dry ingredients together.

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   3 In a 4-cup (1 liter) glass measuring cup, whisk the wet ingredients together and pour into the bread pan. Use a spatula to spread the dry ingredients over the wet ingredients, covering completely. Make a shallow

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   well in the center and pour in the yeast.

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   4 Place the bread pan in the machine, settle it in the center, and lock it in place. Close the lid and select:

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   - Gluten-free cycle

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   - Loaf size: 1-1/2 pounds/750 g

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   - Medium crust

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    - Start

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    5 About 3 minutes into the mixing process, open the lid and use a spatula to scrape down the sides of the pan, avoiding the paddle. Push any flour that has accumulated around the edges and under the dough into the center. Check again once or twice during kneading, scraping the edges, corners, and under the dough. If the dough looks too wet or too dry, add a little flour blend or tiny amounts of warm water. Once the mix/knead cycle is done, leave the lid closed during the rise and bake cycles.

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    6 At the end of the bake cycle, lift the lid and check the temperature. When the bread reaches 206°F to 210°F (97°C to 99°C) on an instant-read thermometer inserted in the center, it is done. Remove the pan from the machine and set it on its side on a wire cooling rack. Leave the bread in the pan for a couple of minutes, then turn the pan upside down and slide the loaf onto the wire rack. Carefully remove the paddle if it is embedded in the bottom of the loaf. Let the bread cool upright or on its side for at least 2 hours before slicing.

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    7 Store the bread in a resealable plastic bag or airtight container on the counter for up to 3 days. For longer storage, cut into even slices, double-wrap tightly in plastic, place in a resealable plastic bag, and freeze for up to 3 months.

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    METHOD FOR OVEN BAKING1 Oil a loaf pan (4x9x4-inches or 5x9-inches). Measure out the yeast and set aside.

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    2 In a bowl, combine all the dry ingredients except the yeast and whisk thoroughly. Add an extra 2 tbsp of the flour blend. Add the yeast and whisk again. Pour into the bowl of your stand mixer.

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    3 Whisk the eggs with the remaining liquids in a bowl. Pour into the dry ingredients.

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    4 Mix on medium speed until smooth. Scrape down the sides and bottom of the bowl with a spatula. Beat until satiny and smooth but not shiny. Add a little more flour if needed – stay on the drier side. It will be a stiff dough that "breaks" when you lift the beater – you don't want it to flow as you lift the beater – and it pulls strands from the sides of the bowl as it mixes.

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    5 Scoop the dough into the oiled pan, cover with a sheet of plastic wrap that's been sprayed with baking spray (without flour in it!), oiled side down. Set aside in a warm, draft-free area for about 1-1/2 hours or until it has risen to just below the edge of the pan.

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    6 Preheat the oven to 350°F with the racks in the middle-lower part of the oven to allow for the height of the bread pan.

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    7 Bake 35 to 50 minutes until it reaches 206°F to 210°F in the center on an instant read thermometer. If it is browning too fast, tent loosely with a sheet of foil.

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    8 Let rest in the pan for about 5 minutes, then remove the loaf from the pan and cool upright on a wire rack at least 2 hours before slicing.