root beer bread

12 Nov

so good!

ever since i can remember the holidays meant root beer bread and goat cheese. after several tries, today i was successful! i am SO excited about it. i started with karina’s recipe for rye bread, then i turned it into what is one of the best gluten free breads i’ve ever made. for those that don’t know root beer bread is kind of like vortbrod.

root beer bread

1 cup sorghum flour
1 cup potato starch
1/2 cup millet flour
2 tsp guar gum
1 tsp salt
2 tbs cocoa powder
zest of one orange
1-2 tsp anise seed, crushed
1-2 tsp fennel seed, crushed
1 tbs yeast
1 1/4 cup gf root beer
4 tbs olive oil
1/2 tsp rice vinegar
2 tbs molasses
2 eggs, lightly beaten
1 cup raisins, optional
350°
warm root beer about 110°, mix in yeast, set aside. add flours, guar gum, salt, cocoa powder, orange zest, anise seed, and fennel seed to the bowl of stand mixer. mix well. when the yeast mixture is puffed up add to flour mixture. mix. add rest of ingredients and mix on med speed for 3-5 minutes. at this point it should look more like cake batter than bread dough. place in prepared pan and let rise about 20 mins in a warm place. bake for 30-40 mins. when it’s done it will sound hollow when thumped.

to prepare the pan i covered the bottom with parchent paper then oiled the sides.

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One Response to “root beer bread”

  1. Lauren November 12, 2009 at 11:37 pm #

    Yum! I’ve never had root beer bread, but it sounds delicious =D. Such wonderful flavours in there!

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