Ener-G Egg Replacer Muffin Bread
|2||cup||all purpose flour|
|1||cup||unbleached white wheat flour (or a good bread flour)|
|2||tsp||Ener-G Egg Replacer|
|1||cup||Milk or soymilk|
Lightly sprayed (use gluten-free version) or grease one 9x5 loaf pan. In a mixing bowl, combine the flours, yeast, sugar, Ener-G Egg Replacer, flax meal, baking powder and salt, blend for 2 minutes. Set aside.
In a small saucepan, heat the milk just until hot, but not boiling. Remove from heat. Let set for a minute and add the sour cream. Blend well, then add the oil and continue to stir well. Add the milk mixture to the dry mix. Mix on a slow speed for 10-12 seconds. Now blend on medium speed for 2 minutes, scraping sides as needed. After mixing, place dough into prepared pan and press down slightly to even out the top. Cover pan and leave in warm area. Allow dough to rise just over the top of pan. Preheat oven to 415 degrees F. When bread is ready to bake, turn oven down to 400 degrees F and bake for 28-30 minutes, or until dark golden brown. Let it set for 3 minutes before slicing Enjoy!
NOT SUITABLE FOR A GLUTEN-FREE DIET