We had tried this recipe last night and according to my wife this is the best bread she has had in the last two-years.
So this was a real winner. Originally we were going to pair this with the clam chowder, but we instead paired it with a winter squash/pumpkin soup that turned out awesome as well. We will definately be doing this recipe often.
To go along with this we did an olive oil/herb/sea salt mix for dipping
- 3/4 cup warm water (110 degrees F)
- 1 teaspoon sugar
- 2 eggs (or egg replacer to substitute for 2 eggs)
- 2 TBS olive oil
- 1 tsp cider vinegar
- 1 1/2 tsp yeast
- 1 cup gf flour (I like millet or sorghum for this, but bean or rice works too) — we used white rice flour
- 1/2 cup starch (tapoica, arrowroot, or corn) — we used tapioca starch/flour
- 1 tsp plain gelatin powder (or agar-agar powder)
- 1 tsp xanthan gum (or guar gum if corn-free)
- 2 tsp yeast
- 1 tsp Italian Seasoning — any old herbs you feel like flavoring with we did, rosemary, thime, oregano, garlic
- 1 tsp kosher salt — we used Sea Salt
- more olive oil
- 1 tsp dry rosemary, gently crushed in your hand
- several pinches kosher salt — we used Sea Salt
Method Prep Time: 10 minutes or so, Time to rise 30 minutes, Time to Bake 30 minutes Total Time 1:10 minutes
- Combine all liquid ingredients (plus sugar) in your mixer bowl. Beat together (with the attachment you would use for making a cake – not the whisk or the dough hook) while you assemble the dry ingredients.
- In a smallish bowl, whisk together the dry ingredients (from yeast through the 1 tsp kosher salt). Add to the wet ingredients in the mixer. Beat for about 2 minutes. The dough will look like brownie batter, not like traditional bread dough.
- Use a spatula to scrape down the sides. Lightly oil either 2 8-inch round pie/cake tins or one long (7×11 or 9×13) pan.
- Oil your fingers, then spread the dough into the pans, stretching a bit and making fingertip indentations.
- Let rise in a warm place for about 30 minutes. While it is rising, preheat the oven to 400°F.
- Sprinkle the risen dough with a little olive oil, a few pinches of kosher salt, and the rosemary. You can really substitute any other herb for the rosemary, or leave it with just the kosher salt.
- Bake for 30 minutes, until it turns golden brown.
Cut and serve. This is delicious served with any meal, as a snack by itself, or with a savory spread on top