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Flickr friend, Mystuart, posts some beautiful photos of bread. After a recent post, I pulled out and dusted off our bread machine. My first attempt was not pretty so I changed recipes and here's today's loaf. Instead of raisins, I substituted cranraisins and dried cherries. BTW - Mystuart's baking is done in an oven.
Several years ago I started baking my own bread from time to time. My results weren't consistent and I got frustrated by not really understanding what had gone wrong. However, the pandemic has meant that I've had plenty of spare time to perfect my technique and for the past fourteen months or so we have never bought any commercially produced bread or rolls. Its all been home made. I was going to buy a food mixer to do some of the hard work but I discovered that I actually enjoyed kneading the dough so I do it all by hand.
This is today's effort which looks a bit more symmetrical than most of my attempts, so I thought it was worth a photo. I have to give credit to John Kirkwood on Youtube whose videos and recipes gave me inspiration and useful tips..
Resembles banana bread, doesn't it?
I made this for Gene. He requested veggie sandwiches, so in the back there are red onion slices, avocado, alfalfa sprouts, tomato & cucumber slices. We also had lettuce.
And we are having a brother starting next week for the school... he is on a gluten free program. So, I need to do a little experimenting before he gets here.
Gene liked it. :) I tried a thin slice off the end, it was good.
Oh, and super quick & easy too. (not cheap though)
Recipe
Gluten Free Sandwich Bread
1 ½ cups blanched almond flour
¾ cup arrowroot powder
¼ cup flax seed meal
½ teaspoon celtic sea salt
½ teaspoon baking soda
4 eggs
1 teaspoon agave nectar
1 teaspoon apple cider vinegar
1.In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
2.In a larger bowl, blend eggs 3-5 minutes until frothy
3.Stir agave and vinegar into eggs
4.Mix dry ingredients into wet
5.Pour batter into a well greased 7.5" x 3.5" loaf pan
6.Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
7.Cool and serve
Makes 1 medium sized loaf of gluten-free bread
Storage: Wrap bread in a paper towel and then seal it in a Ziploc bag; stored this way it can keep for several days refrigerated.
And a link back to the recipe site: www.elanaspantry.com/gluten-free-bread-20/
Along with her better, yummier shot. :)
I have a NEW SET now solely dedicated to gluten free/flourless recipes or easily adaptable ones, for anyone interested in it. Enjoy!
Recipe here: www.nytimes.com/2006/11/08/dining/081mrex.html
Video here: www.youtube.com/watch?v=13Ah9ES2yTU
Finished version of the baguettes I made on Sunday. Two are stuffed with turkey and pepperjack, two are plain and were delicious with some goat cheese on. Om nom nom. Next... cheesemaking!!
Ashlan's secret corn bread recipe, cooked for 30 min on the egg at 350*, the smell was tempting enough, but the taste was delicious! I already crave another batch!
This is absolutely my favorite recipe so far from King Arthur Flour's Whole Grain Baking. It was moist and delicious.
This is absolutely my favorite recipe so far from King Arthur Flour's Whole Grain Baking. It was moist and delicious.
My go-to as far as banana bread recipes go. Whole wheat maple banana bread with some sugar in the raw. Delish!
Find out more at: thetartinquestion.blogspot.com/
I think this is my favorite recipe yet from Whole Grain Baking. You make steel cut oats and then use their moistness to make the bread equally soft and delicious. Yum!