Cranberry-Flax Bread

Name: Cranberry-Flax Bread
Ingredients: 1 package dry yeast (about 2 1/4 teaspoons); 1/2 cup warm water (100° to 110°); 4.6 ounces brown rice flour (about 1 cup); 3.4 ounces millet flour (about 3/4 cup); 2.6 ounces potato starch (about 1/2 cup); 2.3 ounces cornstarch (about 1/2 cup); 0.9 ounce flaxseed meal (about 1/4 cup); 2 teaspoons xanthan gum; 3/4 teaspoon salt; 3/4 cup 1% low-fat milk; 1/4 cup non-dairy buttery spread (such as Earth Balance), melted and cooled; 2 large eggs, lightly beaten; 3/4 cup sweetened dried cranberries; 3/4 cup chopped walnuts; Cooking spray

15 ingredients

5 steps

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
4.6 ounces brown rice flour (about 1 cup)
3.4 ounces millet flour (about 3/4 cup)
2.6 ounces potato starch (about 1/2 cup)
2.3 ounces cornstarch (about 1/2 cup)
0.9 ounce flaxseed meal (about 1/4 cup)
2 teaspoons xanthan gum
3/4 teaspoon salt
3/4 cup 1% low-fat milk
1/4 cup non-dairy buttery spread (such as Earth Balance), melted and cooled
2 large eggs, lightly beaten
3/4 cup sweetened dried cranberries
3/4 cup chopped walnuts
Cooking spray

Directions

1

Dissolve yeast in 1/2 cup warm water in a small bowl; let stand 5 minutes.
2

Weigh or lightly spoon flours, potato starch, cornstarch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, cornstarch, flaxseed meal, xanthan gum, and salt in a large bowl, stirring with a whisk. Add yeast mixture, milk, buttery spread, and eggs; beat with a mixer at low speed until blended. Fold in cranberries and walnuts.
3

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 2 hours or until dough has risen almost to top of pan.
4

Preheat oven to 400°.
5

Bake at 400° for 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack.