Orange Cranberry Bread
This yeasted bread makes a wonderful breakfast toast. It also works well for a sandwich with cream cheese or your favorite nut butter.
It requires a bread machine.
1 and 1/3 cups sorghum flour
1 cup amaranth flour
1/2 cup arrowroot starch
1/4 cup sugar
2 and 1/2 teaspoons xanthan gum
2 teaspoons bread machine yeast
1 and 1/2 teaspoons salt
1 cup dried cranberries
1 tablespoon grated orange zest (approximately 1 orange needed)
1/4 teaspoon orange extract
1 cup water, warm (about 110 degrees)
1/4 cup unsweetened cranberry, berry, or cranberry/pomegranate juice
1/4 cup vegetable oil
2 teaspoons cider vinegar
2 eggs--lightly beaten
2 egg whites--lightly beaten
Whisk together sorghum flour, amaranth flour, arrowroot starch, sugar, xanthan gum, yeast, and salt,. Stir in dried cranberries and orange zest. Set aside.
Pour warm (not hot) water, juice, oil, cider vinegar, egg whites, and whole eggs into bread machine and turn on for “wheat dough” or “dough” cycle. In about 22 minutes, when machine starts mixing, add dry ingredients. Use a rubber spatula to ensure all parts get wet; work quickly.
When cycle finishes in about 1 hour and 50 minutes, turn on bake cycle for 1 hour. After baking, check with an instant read thermometer to be sure that bread center has reached 200 degrees. Allow to cool a few minutes in the pan; run rubber spatula along sides, and turn out to continue cooling. Yield: 1 standard-sized loaf.
Bread freezes well if cut when cool into slices, frozen in small plastic bags within a larger bag.
It requires a bread machine.
1 and 1/3 cups sorghum flour
1 cup amaranth flour
1/2 cup arrowroot starch
1/4 cup sugar
2 and 1/2 teaspoons xanthan gum
2 teaspoons bread machine yeast
1 and 1/2 teaspoons salt
1 cup dried cranberries
1 tablespoon grated orange zest (approximately 1 orange needed)
1/4 teaspoon orange extract
1 cup water, warm (about 110 degrees)
1/4 cup unsweetened cranberry, berry, or cranberry/pomegranate juice
1/4 cup vegetable oil
2 teaspoons cider vinegar
2 eggs--lightly beaten
2 egg whites--lightly beaten
Whisk together sorghum flour, amaranth flour, arrowroot starch, sugar, xanthan gum, yeast, and salt,. Stir in dried cranberries and orange zest. Set aside.
Pour warm (not hot) water, juice, oil, cider vinegar, egg whites, and whole eggs into bread machine and turn on for “wheat dough” or “dough” cycle. In about 22 minutes, when machine starts mixing, add dry ingredients. Use a rubber spatula to ensure all parts get wet; work quickly.
When cycle finishes in about 1 hour and 50 minutes, turn on bake cycle for 1 hour. After baking, check with an instant read thermometer to be sure that bread center has reached 200 degrees. Allow to cool a few minutes in the pan; run rubber spatula along sides, and turn out to continue cooling. Yield: 1 standard-sized loaf.
Bread freezes well if cut when cool into slices, frozen in small plastic bags within a larger bag.
