6 to 6-1/2 cups all-purpose
flour In large bowl, combine 2-1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, rice milk, and Nucoa until very warm, but not hot. Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2-cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. If desired, freeze half or all of dough for later use (see directions below). To bake immediately: Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Shape, let rise, and bake according to selected preparation. Cooking Times and
Temps**: Tip: add 1 tablespoon pre-mixed Italian Seasoning to dry mixture before adding wet mixture. This makes a very flavorful dough for breadsticks and rolls. ~Can be made with real butter and milk. Add 2 teaspoons salt to the dry ingredients for this variation. Freezing Directions:
Divide dough in half. Set aside half to rise if you wish to bake it immediately.
Wrap the portion you want to freeze in plastic wrap making sure all parts
are covered. Place is plastic zipper bag or other freezer rated storage
container. Freeze for up to 3 months. For deep freezers make sure the
container you use is air tight - I suggest vacuum packing for this. *Rapid rising yeasts do not work well with ricemilk or soymilk. **All temperatures and cooking times may vary according to your oven’s true temperature and elevation. Keep a close eye on your breads when they are in the oven. |