GF Green Chili Cheese Bread

 

Green Chili Cheese Bread

• 1 package active dry yeast
• 2 tbsp. sugar
• 1 c. warm (110 degrees) water
• White rice flour for dusting
• 2 large eggs
• 2 c. Carol's Sorghum Blend
• 1 c. potato starch
• 1 tsp. Xanthan gum
• 1 tsp. guar gum
• 1 tsp. salt
• 1/4 c. light olive oil
• 1 tsp. cider vinegar
• 1 can diced green chilies
• 1 c. shredded sharp Cheddar cheese

• Carol's Sorghum Blend:
• 1 1/2 c. sorghum flour
• 1 1/2 c. potato starch/cornstarch
• 1 c. tapioca flour
  
  
• This sorghum blend can be saved for other recipes in a air tight container. Only use amount listed in recipe above.
• 

1. Step 1In a small bowl, dissolve yeast and 1 teaspoon of the sugar in warm water. Set aside to foam, 5 minutes.
2. Step 2Generously grease a 9- x 5-inch nonstick (gray, not black) loaf pan. Dust the bottom and sides of the pan lightly with white rice flour. I used butter to grease pan an tapioca flour to dust.
3. Step 3In the large bowl beat eggs until light and frothy, about 30 seconds. Add sorghum blend, potato starch, xanthan gum, guar gum, salt, olive oil, vinegar, remaining sugar, and yeast-water mixture. Beat on low to blend, then increase speed and beat on medium for 30 seconds or until mixture is thoroughly combined. Gently fold in green chilies and freshly grated cheese.
4. I mixed it all by hand not with an electric mixer. I also did not use Carol's Sorghum Blend because I didn't have sorghum flour; I used Bob's Mill 1:1 flour, potato starch, and a bit of tapioca flour. I did not use xanthan gum nor guar gum because I didn't have those either. Instead of cheddar I used jalapeno Havarti cheese which I had on hand.
5. Step 4Transfer dough to greased and floured pan and let rise in a warm place (75 to 80 degrees) until dough is level with top of pan. This takes about one  to one and one half hours.
6. Step 5Place a rack in the middle of the oven. Preheat the oven to 375 degrees. Make three diagonal slashes (1/8-inch deep) in loaf so steam can escape during baking. Bake 1 hour or until temperature reaches 205 degrees on an instant-read thermometer inserted into center of loaf. Remove from oven and cool bread in the pan 10 minutes on a wire rack. Remove bread from pan and cool completely on the wire rack. Slice with an electric knife or a serrated knife.
7. 
   I might have to get the proper ingredients.
   The bread didn't rise any more while baking.
   It tasted ok, but it was very crunchy on the outside
   and soft on the inside.
   Probably too much batter for one loaf.
   Back to the test kitchen for me.