The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Put in order the first four ingredients in the bread machine and put on the dough setting the night before.
The following morning put the remaining ingredients into the bread machine and set to the dough setting.
Remove the dough and place on a greased pan which has been sprinkled with flour. Separate into two mounds and put it onto the greased pan. Lengthen the bread to about 10 ” each.
Leave uncovered for 45 minutes until it has risen again. Preheat oven to 425 °F for 20-25 minutes or until golden brown and it sounds hollow inside.
This recipe is adapted from “The Bread Book” by Sara Lewis.
You can use any milk of your choosing or none at all and just add more water.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.