It’s not exactly what I had in mind, but I finally made a successful “super quick” loaf this afternoon.
320 ml. Water (original recipe called for 270 ml. but I had to add extra; something to keep in mind for this kind of flour)
2 c. Soy flour
1 c. Corn meal
1 t. Salt
4 t. Vegetable oil
3 t. Yeast
This makes a small loaf on our “super fast” cycle, which has bread ready in just under an hour.
Great texture, it stays together without crumbling, but it’s got a distinct cornbread flavor to it, making nothing like the “white bread” taste I was hoping to get.
Next time, I’ll try two cups soy and one cup garbanzo flour. I’ve been putting off using it because it kind of freaks me out to try a new type of flour. It’s a whole new learning process all over again.