Queen Bee Sandwich Bread
The texture is indistinguishable from white flour breads.
Once familiar with the recipe, you can put this together in about 20 minutes. You will need a stand mixer. Rise time is 25 minutes. Then bake. This bread can be frozen.
I use a Corrugated Pullman Loaf pan (also known as a Toast Box). I don't use the lid. Using a regular loaf pan will result in a crustless loaf.
This recipe makes great French bread which requires a french bread pan or a baguette pan.
See instructions below for doubling this recipe (some ingredient amounts will change)
See Below for Vegan Seedsong Bread for whole grain taste without the grains.
IMPORTANT: Before starting, please read through entire recipe. Do not make any substitutions in this recipe.
First: Make the roux. Instructions at end of recipe.
Double recipe amounts in red.
Whisk together in stand mixer bowl
5 cups 2 ½ cups sifted, Bread, Biscuit, Pie Crust Blend
¾ cup 6 Tb tapioca starch
¼ cup 2 Tb potato flour, not starch
1 tsp ½ tsp xanthan gum (in addition to xanthan gum in BBP)
2 ½ tsp 1 ½ tsp. salt
3Tb + 1 tsp 1 Tb plus 2 tsp Ener-G egg replacer
Proof the yeast
2 Tb yeast 1 ½ Tb active dry yeast
2 Tb sugar 1 Tb sugar
2 ½ cups 1 ¼ cups warm unfiltered apple juice (105°) Be very careful not to overheat the apple juice.
Additional Ingredients to prep and set aside
1 cup ½ cup warm water
¼ cup 2 Tb melted coconut oil
2 tsp 1 tsp apple cider vinegar or raw coconut vinegar
½ cup 1/3 cup roux (see recipe below)
2 Tb vegan margarine of choice, melted
1-2 Tb crushed dried rosemary, optional
flaked kosher salt, optional
OR After rise, prior to baking, use a sieve or sifter to dust loaf top with tapioca starch
Make the roux and set aside.
Place oven rack in lower third of oven. Preheat oven to 375 degrees.
Spray an 8x4” or a 10x4” loaf pan with cooking spray
Whisk dry ingredients in a stand mixer bowl.
Over low heat, warm the 1 1/4 cup apple juice to 105°. BE CAREFUL NOT TO OVERHEAT. Bread will not rise properly. I use a thermometer to test temperature. Remove from heat and whisk in the yeast and sugar. Allow yeast to proof for 6 minutes in a warm spot. On stove top next to vent is good.
Add roux, coconut oil, water, proofed yeast/juice and vinegar to dry ingredients.
Mix on low speed, scrape down sides, blend until combined. Then blend on medium high for 3 minutes. This activates the xanthan gum.
Using rubber spatula dipped in hot water, scoop batter into oiled loaf pan.
Smooth bread with a rubber spatula dipped in hot water. Gently brush top with melted margarine and sprinkle with crushed rosemary and flaked kosher salt, if using.
Sit bread in a warm spot, like stove top near oven vent. It will double in size in about 20-25 minutes.
Or, if your kitchen is really warm, allow bread to rise in the lower section of refrigerator for 25-35 minutes. This helps prevent a hole in the top of the bread which is the result of rising too fast.
If using, dust loaf with tapioca starch after the rise.
To make French bread: Oil baguette pan and gently spread/shape batter with spatula dipped in warm water. If desired, dust with tapioca starch or slash with a bread lame (go here for more info on how to use a bread lame and scoring bread: https://breadtopia.com/store/bread-lame/
Or use a very sharp knife or razor blade. Spray knife with oil. Wipe knife and re-oil after making each slash.
Bake loaf for 55-60 minutes on lower third of oven. Cover loosely with foil after first 30 min to prevent over browning. Testing with cake tester or toothpick should come out clean with few crumbs. Bread loaf will be gummy if under cooked.
Bake French Bread for 25-30 minutes or until bread sounds slightly hollow when you tap it and is a nice brown color. Check for over browning about 15 minutes and if needed, cover lightly with aluminum foil.
Cool bread loaf for 10 minutes in pan before carefully removing. Do not allow to sweat in pan. Cool french bread completely before removing by using sharp knife and running it along sides.
Do not slice until barely warm or completely cooled.
Store in refrigerator in a zip lock bag.
Tangzhong Roux (½ cup)
Whisk 1/6 cup BBP flour (2 ½ Tb) with 1/2 cup tepid water in a small saucepan. Whisk thoroughly to combine.
Cook, whisking constantly, over medium-high heat for about 2 minutes, or until the mixture has thickened to where the whisk leaves a trail visible behind it.
Cool quickly by spreading in a shallow dish, while preparing the rest of the recipe.
Vegan Seedsong Bread
Simply substitute the sugar for 5 Tb Coconut Palm Sugar and add 1 tsp molasses to the yeast mixture.
In a small bowl, combine 3 Tb each raw pumpkin seeds and raw sunflower seeds with 2 Tb Chia seeds. If desired, save about 2 Tb to sprinkle on top of loaf before baking.
Following above instructions, add seed mixture to dough after mixing for three minutes.
Spray oil top of loaf before topping with 2 Tb seeds. Gently press down seeds. If not vegan, a simple egg white wash, or egg yolk wash works well.
Allow to rise per instructions.