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Vickys Quick White Oven Bread (with Variations) GF DF EF SF NF
Vickys Quick White Oven Bread (with Variations) GF DF EF SF NF

Before you jump to Vickys Quick White Oven Bread (with Variations) GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Cash.

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A large amount of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. You can certainly save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is clean, which means that the motor needs to work less regularly, will also save electricity.

The kitchen by itself gives you many small ways by which energy and money can be saved. Green living is definitely something we can all accomplish, without difficulty. It’s about being practical, most of the time.

We hope you got benefit from reading it, now let’s go back to vickys quick white oven bread (with variations) gf df ef sf nf recipe. To cook vickys quick white oven bread (with variations) gf df ef sf nf you only need 12 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Vickys Quick White Oven Bread (with Variations) GF DF EF SF NF:
  1. Take 110 grams cornstarch
  2. Provide 110 grams potato starch, not flour
  3. Provide 55 grams white rice flour
  4. You need 55 grams arrowroot
  5. Take 55 grams ground almonds (or 55g rice flour + 2tsp oil)
  6. Provide 2 tsp salt
  7. Provide 2 tsp caster sugar
  8. Take 2 tsp xanthan gum
  9. Prepare 1 eighth of a tsp vitamin c powder
  10. Use 14 grams fast action yeast
  11. Prepare 2 tbsp olive oil
  12. You need 420 ml warm water
Steps to make Vickys Quick White Oven Bread (with Variations) GF DF EF SF NF:
  1. Preheat the oven to gas 6 / 200C / 400°F and grease & flour a 2lb loaf tin
  2. Sieve together the flours, salt, sugar & xanthan gum. Stir in the yeast, vitamin c and ground almonds/rice flour and mix well
  3. Measure out 420mls tepid water and add the oil to it
  4. Pour 400mls onto the flour mix and beat until smooth. The dough should be firm enough to keep its shape but soft enough to fall slowly from the spoon. Add more water a tbsp at a time until you reach that consistency
  5. Pour the mix into the loaf tin, smooth over with the back of a wet spoon
  6. Sprinkle a topping of choice over the top if desired. Millet or buckwheat flakes, poppy or sesame seeds for example
  7. Bake for 45-60 minute until the bread is crisp and golden on all sides. If the base & sides are pale turn the loaf upsides down in the tin and bake for another 10 minutes. When it's done it should sound hollow when tapped on the base
  8. Remove from the tin and set on a wire rack to cool. Don't slice until it's completely cold. Store wrapped and in an airtight container for 2 days or slice and freeze. Makes a medium loaf
  9. Variations:
  10. For brown bread use 2tsp dark brown sugar in place of the caster sugar and add in 1tbsp rice bran. If avoiding almonds use 55g potato starch + 2 tsps oil. Bake as above
  11. For bread rolls grease and flour a baking sheet. Drop tablespoons of the mixture on it neatly and smooth down with the back of a wet spoon. Sprinkle the tops with millet flakes, buckwheat flakes, poppy or sesame seeds if desired and bake at the same temp for 15 - 20 minutes until browned all over
  12. Vitamin c / citric acid helps extend shelf life in gluten-free baking. Add 1/8tsp to any breads or cakes to keep them a little longer

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