Nearly everything at our house gets named...
Cars and trucks most notably.
Jars of natural yeast.
And as you'll notice here on the blog: recipes.
Mostly that's just because it's how each different recipe is identified.
For example: RED CHILI
There's Dave's Camping Chili (which is exactly what I say when asked what's for dinner and that's what's been made...), and there's BBQ Chicken Chili. I have no idea what Dave named his chili! But it's the name my family and I use to talk about, communicate about the recipe.
The main intention of this blog is to pass along recipes with MY edits, ideas, technique to my four kiddos. The titles of the posts are what we literally call them at home.
Huge shout-out and THANK YOU to Bethany for sharing her favorite celiac friendly bread!!! She came through on a "what's your favorite and tastiest celiac-friendly bread" share request when I was desperate to have something for Bret Annalese to make at home - (I was sick and tired of bread that cost 10$ a loaf to buy!!).
Officially named after you: Bethany’s Bread.
COMBINE just the dry ingredients into your mixing stand bowl:
1 cup brown rice flour
1 and 1/4 cups oat flour
(Bob's Red Mill - a certified Gluten-Free Oat Flour is my favorite!)
2/3 cup potato starch
1/3 cup tapioca flour (sometimes called starch)
2 teaspoons instant yeast
1 and 1/4 teaspoon Kosher salt
1 and 1/4 teaspoon xanthan gum
Gather and prep, but keep separate from dry ingredients until cued in the instructions:
3/4 cup warm milk
1/4 cup melted butter
1/4 OR 1/3 cup honey
3 large eggs (added one at a time)
Optional: ( but not really... it's so good!) sprinkle of certified gluten-free oats for the top of the bread
TIP TO MAKE MILK: make "whole milk" by mixing equal parts water and heavy whipping cream of the needed amount. (I don't use milk very often so I buy heavy whipping cream because it will last for a few months without spoiling.)
... ... ... ... ... ... ... ...
Instructions:
Place the dry ingredients into the bowl of your stand mixer.
Melt the butter in a small sauce or frying pan.
Turn off the heat and add the honey.
Whisk or stir it together and set aside.
Using a stand mixer, gradually beat the warm milk into the dry ingredients.
The mixture will be crumbly at this stage, but once the butter and honey is added, it’ll come together.
Add the melted butter and honey to the mixing bowl and beat until thoroughly blended.
Add the eggs, ONE at a time.
Beat the mixture till each egg is combined before adding the next one.
Once you’ve added all the eggs, beat the mixture at high speed for 3 minutes.
WHY: This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned.
At the end of 3 minutes the batter will look like a thick buttercream icing. (Another reason Gavin calls this "cake bread")
Leave the batter right in the mixing bowl and cover the bowl with a light cloth or plastic wrap.
Let the batter rise for 75-90 minutes.
Let the batter rise for 75-90 minutes.
This batter will not double in size, but it will puff up.
Scrape it into a lightly greased average-ish size loaf pan.
Wet a large soup spoon and use the back of it to smooth out the dough; you'll have to run the spoon under water a few times so that it does not become too sticky.
Wet a large soup spoon and use the back of it to smooth out the dough; you'll have to run the spoon under water a few times so that it does not become too sticky.
NOTE: The smoother your loaf is before you put it into the oven, the smoother it’ll be once it’s baked.
Lightly sprinkle the top of the loaf with oats and press gently into the loaf.
Lightly sprinkle the top of the loaf with oats and press gently into the loaf.
Loosely cover the pan with your plastic wrap from the mixing stand bowl and let the dough rise till it barely crowns over the rim of the pan - 60 to 90 minutes (I am usually waiting the full 90 minutes on that second rise).
Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 30-35 minutes, until golden brown.
Bake the bread for 30-35 minutes, until golden brown.
Remove it from the oven and let rest 10-15 minutes before you remove it from the loaf pan and place onto a cooling rack.
Slice when completely cool.
... ... ... ... ... ... ... ...
Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS
... ... ... ... ... ... ... ...
Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS
