<<Disclaimer: Verify this information before applying it to your situation.>>
Since going GF three years ago, I've developed ( or converted ) GF
recipes for taste and texture. I've sent my 'Ultimate Bread' recipe to
fellow celiacs looking for good bread and some of them have added
comments to it and re-posted it to the listserv. Well, my baking
prowess was inadvertently 'outed' to the celiac community over some GF
baklava and spinach pie that I make with hand-rolled GF filo (phyllo).
My anonymity gone, when I saw yet another cry for good GF bread on the
listserve I decided to take the stage and post my recipe myself.
This bread recipe has two variants: plain sandwitch loaf and a
hearty, herb and Kalamata olive loaf. Both can be made either in a
bread machine or in the oven with the same excellent results. If you
use the oven, investing in a La Cloche Baker ( see comments below )
will give you 'gourmet bakery' type results!
( baklava, spinach pie, Kalamata olives ... yes, I am Greek! )
Enjoy,
Dimitrios Douros
======================================================
Bread Machine or Oven?
----------------------
Bread machine seetings (we use Breadman Ultimate):
20 minutes knead 1
70 minutes rise 3
65 minutes bake
2 lb loaf
Dark Crust
ALL other times set to zero ( 0 )
In the oven:
- Use the same recipe and prep. the same way.
- After you kneed the dough, split it into two
standard loaf pans ( 4"x8" ) or a single
La Cloche Baker ( see FAQ below ). Let dough
rise for approximatelly 1-1/2 hour ( until it
doubles ). Bake in a pre-heated oven for 45-55
minutes at 350-F until the top turns golden
brown.
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)
For a plain white loaf, substitute
an equal amount of Schar-B for the
Montina.
(11) OPTIONAL - Add 1/4 cup of grated, parmesan
cheese to the mix. It adds a Tuscany
loaf taste to the bread.
Method :
-------
(a) Combine Shar-B and Montina and set aside.
(b) Combine ingredients 1-5 and whisk thoroughly
until it foams up.
(c) Place all wet ingredients ( including salt )
in bread machine ( or bowl ) 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, 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. It is
easy to work with, very forgiving, good taste,
consistent results.
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.
Montina adds flavor, body, texture, fiber
and nutrition to the bread.
3) What is dough enhancer and where do I get it?
Dough enhancer is a combination of yeast,
citric acid, ... It adds taste, texture, body
and fluffiness to baked goods. 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 recommend the 'Kitchen Specialties Dough
Enhancer' because I've used it and can vouch
for its GF status. If you pick another
brand, make sure you check its GF status.
The easiest way to find it: do a web search
for 'Kitchen Specialties Dough Enhancer'
and order from one 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.
The baguette version of the baker 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.
Once refrigerated, the bread 'comes to life'
if you just toast it (light to meddium setting)
__________________________________
Do you Yahoo!?
Yahoo! Search - Find what you’re looking for faster
http://search.yahoo.com
*Support summarization of posts, reply to the SENDER not the Celiac List*
|
