This bread is called “miracle” bread because it is a yeast bread that does not require a lot of rise time. The quickness of this bread peeked my interest and I had to try it. The original recipe made four loaves, and per its recommendations, I halved it to make two. Although I truly think it would have made one really nice loaf. I will try out this theory next time.
NOTE: We made this bread using Wholesome Chows All-Purpose Gluten-Free Flour, which already contains 1/2 tsp baking soda and 1/2 tsp salt per cup and xantham gum. If you are using a different gluten-free all-purpose flour, please add a 1/2 tsp baking soda and a 1/2 tsp salt to the recipe. If the flour blend does not contain xantham gum, add it according to the directions on the package.
Here it is; my notes are in italics:
adapted from recipeschezmol.blogspot.com
5 cups gluten-free all-purpose flour mix – We used Wholesome Chow All-Purpose Gluten-Free Flour
1/4c coconut flour – if you do not have coconut flour, or cannot do coconut, substitute this with gluten-free all-purpose flour.
1/2 Tbsp salt
1 1/2 Tbsp instant yeast – self-rising is okay
1/6c oil – use what you have on hand – I used a 1/3 cup and filled it half way
2 cups hot tap water
Using a stand mixer, or hand mixer, mix dry ingredients together. Add oil and water. mix for 1 minute and check consistency. If dough is too dry, add a little more water, 1/8 c at a time. Dough should be very sticky. Mix for 5 minutes. (Do not add flour to the dough after it has finished mixing.) Spray counter and pans with Pam – we used crisco. Shape loaves, – make sure your hands are greased, as shaping might cause monster hands – place in pans and cover with a dish towel. Let rise for 25 minutes. Placing rising dough in the oven with a light on helps reduce disturbances and keeps the bread warm.
After the rise, bake at 350* for 25 minutes.
Remove from oven, and rub butter on top. Cool on rack.
Makes 1 -2 loaves.
Store in air tight container or bag.