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I have been missing bread! I’ve heard that someone somewhere has found store bought bread without soy, but I swear I’ve checked every label of every brand and I haven’t been able to find one without soy. Since bread is a pretty serious staple in my life I looked up some recipes, made adaptations and finally baked my own. This bread is delicious! About a million times better than the store bought stuff. The only down side is you have to find time to make it, and if you are doing this elimination diet for your new baby like I did, time is a hard thing to come by. This bread is at least really easy to make even if you don’t have a bread mixer.
This recipe has been adapted from The Curvy Carrot – Rosebud’s Butter Topped White Bread
Dairy Free Soy Free Bread, White or Wheat
Services: 2 Loafs – half the recipe if you only want one… but if you’re going to go through the effort of making bread, especially bread this delicious you may as well make 2.
Ingredients:
- 4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
- 3/4 cup warm water
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 3 tablespoons unsalted canola oil
- 2 and 2/3 cup additional warm water
- 9-10 cups all-purpose flour – I haven’t tried it, but I’ve heard doing half wheat flour and half white flour is also delicious.
- Additional canola oil and flour for greasing your cooking pans
Instructions:
- In the bowl dissolve the yeast in 3/4 cup of warm water, about 5 minutes.
- Mix in the sugar, salt, oil, and 2 and 2/3 cup warm water.
- Add 5 cups of the flour and mix until smooth.
- Add the remaining flour cup by cup and continue mixing until the dough is smooth.
- Knead the dough for 10 minutes.
- Lightly grease a large bowl with oil. Transfer the kneaded dough to the greased bowl and coat the dough completely with additional oil.
- Cover, and set in a warm place to rise for 1 hour. I usually put the raising dough in my microwave with a cup of hot water.
- Let to dough raise for an hour, punch it down and divide it into two portions.
- Oil and flour two loaf pans.
- Take half of the dough and roll it out on the floured surface, with a rolling pin, make it into a square with uniform thickness.
- Roll the dough in a spiral and place it edge down in the pan. Repeat with the second loaf.
- Cover the loaves, set in a warm place, and let rise another hour.
- Place the oven rack on the lowest position and preheat the oven to 425 degrees.
- Bake the loaves for 15 minutes, then take them out and cover each loaf with aluminum foil to prevent the tops from overcooking.
- After covering with foil, bake for an additional 15 minutes.
- Remove the loaves from the oven and place them on a wire rack to cool.
