SUPER SORGHUM BREAD

COOKING CLASS

SUPER SORGHUM LOAF
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Recipe Sheets Ingredients
Utensils
This cooking class is to teach you methods that will make your gluten free cookery successful, if you wish to
purchase the 'Step By Step' Recipe sheets go to the links above for more information. If you need utensils or
ingredients we can mail them to you, see the links above.

A huge gluten free family loaf of a nutritious flour blend that is quick and easy to mix and bake The tin measures 28cmx14cm x 12cm deep

Prepare a Family size heavy bread tin by greasing with margarine to hold baking paper in place,no need to line the ends.	Weigh all the dry ingredients ( 200g ea potato starch & rice flour, 100g ea tapioca starch & white sorghum flour, 50g ea amaranth flour & lupin flour) or 700g Lola's Sorghum Blend, 3tbsp each Lola's Bread Improver & Mauripan Yeast, 2 tbsp. Agar Pdr or gelatine,3 tsp ea salt & sugar. Place in a large plastic bag .	Give a good shake to mix well. Note:This premix will keep approx. 3 months until you are ready to mix it.	Measure 3 metric cups moderately warm water, hotter than like warm, 1/2 cup olive oil & 1 tbsp glycerine, addl to a large mixer bowl.

Tip the dry ingredients into the water and oil mix	Beat two minutes on high speed	Leave to rise 10 minutes no need to remove the beater	Whisk back on high speed two minutes

Leave10 minutes to rise a second time, this refines the texture of the loaf	Whisk back two minutes	Pour into the prepared tin	Leave to rise until about a thumbnail from the top of the tin approx 20 mins.
			This recipe is available on the new laminated Step by Step Recipe sheet with coloured images both sides @ $5 plus postage- see order form Cooking Class Recipe Sheets Ingredients and the large tin available INGREDIENTS AND UTENSILS
Bake as directed on the sheet.	Remove paper and return to tin to cool, top down.	Cool in the tin before slicing