The Starter (Must be made 1 day ahead):
· 1 ½ cups water
· 1 tsp. sugar
· 1 Tbsp. active dry yeast
· 1 ½ cups white rice flour
Stir ingredients until smooth and thick. Let sit at room temperature overnight, stirring 2-3 times.
Note: To replenish, there must be at least 1 cup of sourdough starter remaining. Add 1 cup warm water and 1 ½ cups rice flour. Let stand overnight at room temperature.
Refrigerate until ready to use.
· 1 tsp. salt
· 2 tsp. xanthan gum
· ½ tsp. ascorbic acid
· 3 Tbs. sugar
· 1 ½ tsp. Surgel or other pectin
· 1 2/3 cups warm water
· ¾ cup sourdough starter
· ¾ cup ricotta cheese (use ricotta with citric acid starter
· rather than vinegar)
· 4 Tbs. melted butter
· 3 eggs lightly beaten
· 1 Tbs. active dry yeast
Combine all dry ingredients (except yeast). Combine liquids. Bread Machine Method: Works well in all larger (1 1/2-2 lb) machines. Add ingredients in the order recommended by your bread machine. Set machine to medium crust and white bread setting or use rapid cycle. Remove immediately after baking.
Oven Method: Combine yeast and dry ingredients. Mix together liquids and add to dry ingredients. Beat on medium speed for 2-3 minutes. Transfer to a lightly oiled 9-x-5-inch pan. Cover and let rise to top of pan. Preheat oven to 375 degrees. Bake 35-40 min. Turn onto rack
and cool completely before slicing. May be frozen.