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 Meat Loaf Sandwich on Bean BREAD!

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Bete'avon!
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PostSubject: Meat Loaf Sandwich on Bean BREAD!   Wed Nov 07, 2007 7:49 pm

I just had the best meat loaf sandwich I think I've ever had!
I used the leftover meatloaf I made a few nights ago, ( recipe in the meat section) and last night I baked this new recipe for a bean bread. Usually GF breads taste best fresh and hot, but not this. I tried a piece and thought it heavy and a bit sour. But not today!

Today I sliced off two thin slices and slathered it with some mayo, Then topped it with two thin slices of the meatloaf. I dont' know if it was the combo of the ingredients in the bread, and the sassy new meatloaf recipe I came up with or not, but it was so good, if I had room ( in my tummy) and had not already packaged and frozen the left over bread and meat loaf I would have another! And that's saying a lot! Wink

Men will love this!

So here it is:


Last edited by on Wed Feb 06, 2008 12:18 am; edited 2 times in total
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Bete'avon!
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PostSubject: from Mary Anne Wenneger best GF baking book   Wed Nov 07, 2007 8:13 pm

Chickpea Yeast Bread

Combine the following dry ingredients together in a zip lock bag and shake to distribute well. Make sure your brown sugar has no lumps.

1 cup each
tapioca flour
Chickpea or Garfava flour
brown rice flour

plus 1/2 c each

cornstarch
dry milk powder

plus

3 TEA Xanthan Gum
2 TEA sea salt
3 TBLS Brown sugar
And one pkg dry yeast 1/4 oz

Mix well and add to the combined wet ingredients below that have been assembled in a large spouted bowl.

3 large eggs, beat until combined lightly
3 TBLS olive oil or other vegetable oil
1 TEA cider vinegar
1 TEA Maple syrup ( pure)
1 1/2 C water at 105-115 degrees

Set out eggs to warm to room temp before preceeding.

Mix eggs in bowl, then add other wet ingredients. Add dry ingredients and just stir to moisten all the dry, don't over beat. Grease a 9x5x3" loaf pan and pour batter into pan using spatual to scape it all in and smooth edges and level batter in pan. Cover with towel and set in a warm oven ( turn on to 200 for one minute, then turn off, dont FORGET this step!) for 45 minutes, this will almost double.

Take out of oven and preheat to 325 degrees. Set to bake for 1 hour. Check after 1/2 hour and if nicely browned already,cover with a piece of Aluminum foil , dull side down.

Remove from oven when timer goes off, let set for about a minute, then turn out onto rack to cool . Let cool completely before slicing. Store in refridgerator. This slices nicely and can be frozen. Makes great meatloaf sandwiches!

You can get about 14-16 nice slices out of this.

This is good when you want bread , fast. There is a small rising time, and you can be eating bread after 2 hours.

This also toasts well, I did that for my sandwiche, toasted it first. Also makes hearty garlic bread slices, just slice, toast , then let cool, butter, and sprinkle garlic powder or fresh crushed garlic, parsley and som paprika will finnish it off. Toast again or put under broiler until it starts to brown.
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PostSubject: Re: Meat Loaf Sandwich on Bean BREAD!   Wed Nov 07, 2007 8:20 pm

I think this will make an excellent bread to 'can'

http://verypeculiarpeople.forumotion.com/kosher-and-gf-restuarant-or-dinner-guest-f4/the-bread-of-life-on-the-gocanning-gf-bread-t5.htm

When I get some more bean flour I am going to try to can this, filling them only half full as it doubles when baking.
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PostSubject: Re: Meat Loaf Sandwich on Bean BREAD!   Wed Feb 06, 2008 12:17 am

Well I tried to can this and opened it just the other day. I didn't taste it because it smelled very sour. Not sure if it was the yeast or just that it wasn't done right, it looked OK, and the seal seemed to not have been broken before but I won't put this with my candidates for canning.

But this freezes very well.

I love this bread so much I make ahead the dry ingredients ( except for the yeast and brown sugar, add them with the wet stuff when making) and then when I want yummy bread it only takes about 10 minutes to prepare it.

Tonight I really wanted some, it is that kind of comfort bread, and went to my cupboard and was happy to see a premeasured mix awaiting me ( it fits well in a quart mason jar, just write the rest of ingredients and the directions on a paper and tape to jar). So I made some, and just had three pieces! lol! I wanted to try it a little different so added about 1 teas of powdered onion, and boy did it make it even better! I had some hot and then cooled and it tastes great, either way. Not sure why I didn't like that first loaf hot, but this was great with melted butter ,,,,,,,,,yum!

I will slice it up and freeze right away though as soon as it's totally cooled, that way it will save it's great flavor.

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