Wheat Starch Bread

Recipe printed on Dietary Specialties wheat starch package

(The PHE amounts were added by Mimi)

Ingredients

v 1 package (2 ¼ tsp=7g) active dry yeast (150mg PHE).

v 3 tbsp sugar.

v 1 ¼ cups warm water (105-115^oF)

v ¼ cup shortening.

v 3 ¾ cup Dietary Specialties wheat starch (41mg PHE).

Total PHE : 191mg

Instructions

Generously grease loaf pan, 9x5x3 inches. Dissolve yeast and sugar in warm water in small bowl. Let stand 5 minutes. Meanwhile, in large mixer bowl blend wheat starch and shortening on low speed, 5 minutes, scraping bowl frequently. On low speef blend in yeast mixture, beat on high 45 secondes. Mixture should fall in ribbon from scraper. If too thick, blend in water, 1 tablespoon at a time, until mixture is smooth and creamy. If too thin, blend in wheat starch, 1 tablespoon at a time.

Beat 45 seconds on high speed, scraping bowl frequently. Pour batter into pan. Let rise in warm place (85^oF) until batter is ½ inch from top of pan, 30-40 minutes. Heat oven to 425^oF. Bake 30-35 minutes or until golden brown.

Immediately remove from pan; cool 10 minutes on wire rack. Wrap while warm to keep crust tender. When cool, turn loaf upside down and slice. Eighteen ½ inch slices (10.6mg PHE per slice).