So excited! My 9th grandbaby is here. He is beautiful and doing well. Born on July 20th (his great grandpa's birthday) in 1 1/2 hours at home, only 20 minutes after his dad got home from work. Weighing in at 11 pounds and 2 ounces at birth, he is pink and chubby all over, so, so, cute I think I am in love already! NJT
Wednesday, July 13, 2011
I have this really great bread book and have only tried the wheat breads until now. It is called "Healthy Bread in five minutes a day" Everything I have tried has turned out great, I highly recommend it.
I have had a request for the recipe so here is one for you to try.
Gluten Free Crusty Boule
Makes enough dough for at least four 1-pound loaves. The recipe is easily doubled or halved.
2 cups brown rice flour
1 1/2 cups sorghum flour
3 cups tapioca starch [tapioca flour]
2 tablespoons granulated yeast
1 tablespoon kosher salt [increase or decrease to taste]
2 tablespoons xanthan gum
2 2/3 cups lukewarm water
4 large eggs
1/3 cup neutral-flavored oil
2 tablespoons honey
1. whisk together the flours, tapioca starch, yeast, salt and xanthan gum in 5 quart bowl or lidded [not airtight] food container.
2. combine the liquid ingredients and gradually mix them with the dry ingredients using a spoon, a 14 cup food processor with dough attachment, or a heavy duty stand mixer with paddle until all of the dry ingredients are well incorporated. You might have to use wet hands to get the last bit of flour to incorporate if you are not using a machine.
3. Cover [not airtight] and allow the dough to rest at room temperature until it rises, approximately 2 hours.
4. The dough can be used immediately after the initial rise or. Refrigerate in a lidded container and use over the next 7 days. The flavor will be best if you wait for at least 24 hours of refrigeration.
5. On baking da, use wet hands to take out a 1 pound [grapefruit size] piece of the dough. Quickly shape it into a ball; this dough isn't stretched because there is no gluten in it- just gently press it into the shape. You might need to wet your hands a little to prevent the dough from sticking and to create a smooth surface, but don't use so much water as to make the dough soggy.
6. Allow the dough to rest, loosely covered with plastic wrap on a pizza peel prepared with cornmeal or lined with parchment for 90 minutes [40 if you are using fresh unrefrigerated dough] Alternatively you can rest the loaf on a silicone mat or a greased cookie sheet.
7. Thirty minutes before baking time preheat the oven to 450 F with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other rack that won't interfere with the rising bread.
8. Just before baking slash the loaf with 1/4 inch deep parallel cuts using a serrated bread knife. [I didn't]
9. Slide the loaf directly onto the hot stone or place the silicone mat or cookie sheet or parchment on the stone if you used one. our 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for about 35 minutes until lightly browned and firm. If you used parchment paper a silicone mat or a cookie sheet under the loaf carefully remove it two-thirds of the way through baking and bake the loaf directly on the stone of an oven rack. Smaller or larger loaves will require adjustments in resting and baking time.
10. Allow to cool on a rack before slicing or eating. [If you can stand it!]
Ok I think that is the most typing I have ever done at one time!