Tuesday, May 1, 2012

Bread Attempt #2





I finally got around to trying this bread recipe again! Since I don't have bread hooks, we made this at Marshal's house with his Mom's mixer and bread hooks. The second time around, the dough was very sticky. It was hard to get all the flour incorporated into the mix b/c it was so thick. The dough hooks did help out a lot, but since the dough was so sticky, we lost a lot of it on the bowl and on Marshal's hands (we thought that would help to incorporate some of the flour, but it was too sticky to knead). I DID remember to let it rise this time (it took about an hour or so) and then it took another hour or so in the oven. It tasted a lot better than it did the first time, but it was still a little dense. I know gluten-free bread is normally smaller in size than regular bread, but I don't know if we did something wrong or if maybe we didn't let it rise enough. I do know that it was edible this time, and pretty darn good! Marshal's Mom and Dad loved it, as well as Marshal! He couldn't stop eating it! ;) 

Here's the recipe from Taste of Home magazine:

Ingredients:
-1 Tbsp active dry yeast
-2 Tbsp sugar
-1 cup warm fat-free milk
-3 Tbsp canola oil
-2 eggs
-1 tsp cider vinegar
-2 1/2 cups gluten-free all-purpose baking flour (I used Bob's Red Mill Flour)
-2 1/2 tsp xantham gum
-1 tsp unflavored gelatin
-1/2 tsp salt

1. Grease a 9 in x 5 in loaf pan, sprinkle with gluten free four; set aside.

2. In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar, and yeast mixture.

3. Gradually beat in the flour, xantham gum, gelatin and salt. Beat on low speed for 1 minute, beat on medium speed for 2 minutes. (It's important to do this with an electric mixer or you'll end up with a loaf that's flat and dry.) Dough will be softer than yeast bread dough with gluten.
Batter was pretty sticky....

4. Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in warm place until dough reaches top of pan, about 25 minutes.
Before...

We ended up putting the bread on the counter above the dishwasher that had been on running for awhile. That made it pretty warm and helped it rise a lot...

After...we probably should have let it rise more, but it was taking a long time and we needed to get it in the oven.

5. Bake at 375 for 20 minutes; cover loosely with foil. Bake 10-15 minutes longer or until golden brown. Remove from pan to a wire rack to cool. 


I wish it would have been taller...

Yummy!!!! Tasted great with strawberry jam!! 

Overall, I was pretty happy with how it turned out. I'm going to compare it to other bread recipes and see how I can improve my bread making skills somehow. I would say making the dough took about an hour or so and then baking took another hour. The dough being sticky made the process much longer than it should have been. It's a trial and error process...practice makes perfect!! Until next time, stay gluten-free! And Oh yeah... happy Celiac Awareness Month!! =) 


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