Yummyfoolproofglutenfreefrenchbread Recipes

Steps:

• In bowl, dissolve sugar and yeast in warm water and set aside for 5 minutes, or until yeast foams.
• Grease French bread pan or line with parchment paper.
• In bowl of a Bosch or Kitchen Aid mixer, combine ingredients, except the egg wash, then add the yeast mixture.
• Beat on low speed to blend; beat on high speed for 2minutes, stirring down sides with spatula. Dough will be soft.
• Divide dough in half on the prepared pan. Smooth each half into 12-inch-long logs with wet spatula.
• Brush with egg wash for glossier crust, if desired. Make 3 diagonal slashes (1/8 inch deep) in each loaf so steam can escape during baking.
• Place immediately on the middle rack of a COLD oven. Set the temperature at 425° F and bake for 30-35 minutes, until nicely browned.
• Remove bread from pan; cool completely on wire rack before slicing with electric knife. Makes 2 loaves.

Steps:

• Place the kneading paddle in the bread pan.
• Add the milk, oil, eggs, honey and cider vinegar to the bread pan.
• In a separate mixing bowl, stir together all remaining ingredients except the yeast. Add this well-incorporated mixture to the bread pan.
• Add the yeast to the bread pan last.
• Place the bread pan in the Cuisinart Convection Bread Maker.
• Press Menu and select Gluten Free.
• Press Crust and select Medium (or another setting of your choice).
• Press Loaf and select dough size.
• Press Start to mix, knead, rise and bake.
• While the dough is kneading, scrape the sides of the bread pan with a rubber spatula for best mixing results.
• When cycle is done, remove bread from machine and transfer to wire rack to cool, as cooled bread is easier to slice.

Steps:

• NOTE #1 - See the variation on the dough by Chef #1178009.
• NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE.
• NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS "UPDATE(12//15/09)".
• Sift cornstarch, sugar and rice flour together.
• Add butter.
• Mix with hands until soft dough forms. Refrigerate one hour.
• Shape dough into 1" balls.
• Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
• Bake at 300ºF(150ºC) for 20-25 minutes or until edges are lightly browned.
• VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
• Mix in 2 tbls. finely chopped citrus peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.

Steps:

• MIXING AND STORING THE DOUGH:.
• Whisk together the flours, yeast, salt and xanthan gum in a 5-quart lidded Round Food Storage Container or the mixing bowl of your stand mixer (a metal mixing bowl should be fine as long as it is stainless steel).
• Combine the oil, honey and water; set aside.
• Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water. (Unlike wheat doughs, we do not add all of the liquid at once and stir. If you do that it will result in a lumpy dough).
• Continue to stir while you pour in another 1/3 of the liquid; the dough will start to come together in a thick dough. NOTE: You can use your mixer for these steps with your bread hook rather than stirring the dough ingredients together.
• Add the final 1/3 of liquid and stir until the dough is nice and smooth. Cover container with the lid, but do not snap it shut. Allow it to rest on the counter for about 2 hours.
• Place the dough in the refrigerator and store for up to 7 days.
• NOTE: If you want to bake a loaf immediately after the initial proving you can bake it the first day, but you need to reduce the resting time before hand. In fact, you can mix the dough, shape it and let it rest on the parchment. After it has risen then slide it directly into the oven.
• BAKING DAY:
• On baking day take the bucket from the refrigerator. The dough will be quite fluffy still and you do not want to handle the dough too much. Just like our other doughs the trick is to keep as much of the air bubbles intact as possible.
• Use WET HANDS to remove a 1-pound (grapefruit-size) piece of dough from the bucket. In order to not handle the dough too much you can even scoop it out of the bucket with a slightly wet metal spoon.
• The dough will be quite scraggly when you take it out, just place it on a piece of parchment paper.
• Use wet hands to smooth out the surface of the dough and shape it as desired. DO NOT KNEAD. This may take dipping your hands in the water a few times...to get a nice shape. Gently smooth it out with wet hands into the shape you want.
• Cover dough loosely with plastic wrap and allow to rest on the counter for about 90 minutes. If your kitchen is very warm you may only need about 75 minutes.
• The dough will not have grown much while resting, but it will seem a little bit puffier. Use a serrated knife to cut slashes in the dough.
• BAKING OPTIONS:.
• STONE OR COOKIE SHEET OPTION: If you want to bake using a baking stone, you can OR you can use a cookie sheet.
• Preheat oven to 450°F
• Place parchment paper with your prepared dough on prepared stone or baking sheet.
• Place a pan (not glass) under the baking stone or sheet (at least 4 inches away) and add a cup of hot water to it when you put the loaf in the oven to create steam.
• Bake at 450 degrees for 30 minutes.
• DUTCH OVEN OPTION: Preheat the oven with a 5 1/2 quart Dutch Oven in it to 500 degrees 30 minutes before baking time. (Be sure it is fitted with a metal Replacement Knob, the original plastic knobs can only be heated to about 400 degrees.)
• Remove the pot from the oven and take off the lid.
• Lift the bread on the parchment and VERY CAREFULLY lower the parchment and bread into the pot, replace the lid onto the pot.
• Return to the oven and bake for 20 minutes.
• After 20 minutes remove the lid, turn the heat down to 450F and bake for an additional 15 minutes.
• COOL THE BREAD:
• Once the bread is done baking remove it from the pot using a spatula or from the stone/sheet and transfer to a baking rack to cool.
• ALLOW THE BREAD TO COOL COMPLETELY before eating or the center may seem gummy.
• The loaf is also wonderful toasted and served with butter and marmalade. Enjoy!

Steps:

• Mix all ingredients together adding milk last and in stages so as not to end up with too wet a mixture. The dough needs to be just past the crumbly stage, and able to come together in a soft ball in your hand.
• Roll out golf ball sized portions to as thin as you can handle the rolled out dough.
• Cook on a greased hot skillet or pan for 1 minute on each side. Keep warm til serving.

Steps:

• The suggested Tsp of vinegar is an old bakers trick to help the loaf keep for longer and is used in place of the same amount of water. I use cider vinegar but white wine or clear rice vinegar would be fine. The loaf does taste better without it so if you can get through the bread within 24 hours or so then I recommend leaving it out.
• Remove pan from bread machine and place on scales (electronic ones are strongly recommended), and zero the scales.
• Add the vinegar to the pan if using it and the warm water to total 300g (essentially 300ml water weighs 300g).
• Weigh in the rest of the ingredients, ideally using the flour to cover the water if you can. (The times when I use oil, I usually cut it back to around 2/3 tablespoon, but most people would probably prefer the full tablespoon as listed).
• Transfer the pan back into the bread machine, select French bread cycle if available (or whole wheat cycle if not). My preference is for a dark/firm crust for this loaf. Start machine.
• Remove when done and allow to cool on a wire rack.

Steps:

• Heat grill until hot.
• Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy.
• Add olive oil, flour and salt and mix to combine.
• Turn the dough onto a well floured surface, knead 2 minutes or until elastic.
• Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
• Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round.
• Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
• Grill the flatbread for 2 minutes, brush the side that's facing up with olive oil and flip the rounds.
• Grill for 2 more minutes, remove from the grill and sprinkle the hot bread with salt before serving.

Steps:

• Beat together egg whites, milk, cinnamon sugar, and vanilla.
• Dip both sides of the bread in the egg white mixture.
• Fry the bread over medium heat on both sides until brown (use a non-stick pan or grease it beforehand).
• Cut each slice diagonally, and place on the plate with desired garnishes.
• Enjoy!