<<Disclaimer: Verify this information before applying it to your situation.>>
Short, simple, GREAT recipe but a long email.
The reason for the long email is that it
includes FAQs that came up since the first
time I ever posted this recipe.
Bread Machine or Oven?
----------------------
Set bread machine (we use Breadman Ultimate) for:
20 minutes knead 1
70 minutes rise 3
65 minutes bake
2 lb loaf
Dark Crust
ALL other times set to zero ( 0 )
If you want to bake in the oven:
- Use the same recipe and prep. the same way.
- Split the dough into two standard loaf pans
(4"x8") or a single La Cloche Baker pan (see
FAQ below). Let dough rise for 1-1/2 hour. I
usualy set it aside to rise in the oven (NOT
ON, of course), in the microwave ( also NOT
ON ) or in an out of the way corner of the
countertop, covered with a clean dish towel.
Bake in a pre-heated oven for 45-55 minutes at
350-F until the top turns golden brown. For a
nicer color, you may want to lightly brush
the top with olive oil 5-10 minutes before
it's done baking ( at the 40 minute mark ).
Ingredients:
------------
(1) 1-1/3 cup warm water
(2) 1 tsp apple cider vinegar
(3) 2 tsp yeast ( we use SAF dry yeast )
(4) 2 tsp dough enhancer (see FAQ below)
(5) 3 tsp sugar
(6) 2 eggs
(7) 1/4 cup olive oil
(8) 1/2 tsp salt
(9) 3 cup Schar-B flour mix (see FAQ below)
(10) 1/2 cup Montina flour mix (see FAQ below)
If you want a plain white loaf,
substitute an equal amount of the
Schar-B for the Montina.
(11) OPTIONAL - Add 1/4 cup of grated, quality
parmesan cheese to the dough. It
adds a spectacular, subtle taste
to the bread that reminds me of a
great Tuscany loaf!
The Prep.:
-----------
(a) Combine Shar-B and Montina and set aside.
(b) Combine ingredients 1-5 in a measuring cup
and whisk thoroughly until it foams up.
(c) Place all wet ingredients ( include salt ) in
bread machine and mix thoroughly.
(d) Start bread machine and add flour mix. Add
flour as needed so that dough is firm
enough not to fall back into the space
created by the bread machine paddle.
Depending on weather and humidity, you
may need an additional 1-2 tbsp. of
flour.
If you are baking in the oven and don't want
(or have) a bread machine for the mixing,
use a standard, heavy mixer, or your hands
and kneed thoroughly - err on the side of
caution and add the 2 additional tbsp of
flour.
---------------------
For a hearty, herb/olive loaf, add the following
to the dough during kneeding:
1/4 cup grated parmesan cheese
2 tsp dry thyme
1/8 tsp savory
15 pitted, quartered, olives
My preference: Kalamata olives
----------------------
FAQ:
----
1) What is Schar-B and where do I get it?
Schar is a European GF products company.
The North American distributor is Glutino.
Go to www.glutino.com, search for 'flour'
and scroll down till you see the Schar products.
Schar-B is a mix of a variety of flours. Is is
our mainstay for everything but cookies and
pastries (GF Pantry Country French & Pizza Mix
is better for that).
What's good about Schar-B: easy to work with,
very forgiving, good taste, consistent results.
By the way: While you are at the glutino
web site ordering the flour, do yourself
a favor and order a bag of Glutino Bagels
( search for 'bagels' ) and a bag of Bi-Aglut
penne. ( search for 'pasta' ). They are the
BEST bagels and penne, bar none!
2) What is Montina and where do I get it?
Montina is the brand name for a new GF flour
made from Indian rice grass grown in ...
you guessed it: Montana! Check it out at
www.montina.com . This recipe uses the flour
mix NOT the 'virgin' grain flour.
What's good about Montina: It adds flavor,
body, texture and nutrition to the bread.
3) What is dough enhancer and where do I get it?
There are a number of products marketed as
dough enhancer. They contain yeast, citric
acid, ... What dough enhancer does is add
taste, texture, body and fluffiness to the
bread. It makes the difference between a
slice of bread that is crumbly, stiff and
dense to a slice that is airy, fluffy,
soft, slices paper thin and folds in half
without crumbling to pieces.
I specifically recommend the 'Kitchen
Specialties Dough Enhancer'. The reason I
am being specific is that there are many
dough enhancers in the market and some
**** CONTAIN WHEAT GLUTEN ON PURPOSE ****
I can vouch for the GF status of the 'Kitchen
Specialties Dough Enhancer'. If you pick another
brand, make sure you check its GF status.
So where do you get this dough enhancer?
Some specialty/gourmet food shops have it and
you can also do a web search for 'Kitchen
Specialties Dough Enhancer' and order from
your choice of the sites that pop up.
4) What is a La Cloche Baker and where do I get it?
Often called an instant brick oven, it consists of
a clay dome and shallow clay dish. The porous clay
absorbs moisture from the dough as it bakes,
producing a light, crispy crust. The loaf looks
and tastes like it was baked in a brick-lined oven.
How to use: Dust the shallow dish with cornmeal,
put dough inside, cover with lid and let the dough
rise. When the dough has doubled in volume ( about
90 minutes), bake for 50 minutes on the lower rack
of an oven preheated to 350-F. For thick-crusted
bread, remove the lid for the last 15 minutes of
baking.
The baguette version is 14 1/2" x 5 1/2" x 5 1/2".
There is also a round, traditional loaf version.
You can get the La Cloche Baker at Williams Sonoma
or order on the web at: www.amazing-bargains.com
5) The bread keeps better if you refrigerate it ( if
there's any left 6 hours after you baked it !)
6) Once refrigerated, the bread 'comes to life' if
you just toast it (medium to light setting)
7) We love Ceasar salad. For croutons we toast a
couple of slices of the bread ( medium to dark
toast ) and cut into crouton squares.
Have the salad ready and drop in the croutons
warm - they release the aroma of the garlic
and parmesan in the salad! The smell will
make your mouth water!
8) What's the point of a good sandwitch bread
without some deli meats and cheese to stuff
in between the slices?
I strongly recommend the "Boar's Head" brand
of deli meats and cheeses. Unless the
particular deli item calls for a gluten-
containing ingredient, Boar's Head guarantees
their deli products to be GF. My favorites:
Black Forest Ham, Mortadella, Turkey Pastrami
and Baby Swiss.
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