schmahxgn Posted August 9, 2019 Share Posted August 9, 2019 Got some Brioche loaf and Challah before and after baking. Link to comment Share on other sites More sharing options...
1938 Packard Posted November 6, 2019 Share Posted November 6, 2019 On 8/9/2019 at 10:33 AM, schmahxgn said: Got some Brioche loaf and Challah before and after baking. I don't bake any myself. I buy Ginsberg rye. No DATEM. Link to comment Share on other sites More sharing options...
schmahxgn Posted January 6, 2020 Author Share Posted January 6, 2020 (edited) I was "Loafing" around and made Q U A L I T Y gluten-free bread Here be the recipe: Ingredients: 1 packet Activate dry yeast 1½ cups warm water, just barely above room temperature 1 ½ cup cassava flour 1 cup chickpea flour 1/2 cup tapioca starch 1 tsp. Baking powder 1 Tbs. Sucrose 4 Tbs Olive oil 3 eggs 1 tsp. Rice vinegar Directions: Step one: preheat oven to 350°F Step two: mix yeast into warm water, and let activate for five minutes Step three: whisk together all dry ingredients in a large bowl. Step four: using a hand mixer or stand mixer, blend the yeast water into dry ingredients. Step five: add eggs, oil, and rice vinegar and mix until like a thick batter. Scoop into a lubricated loaf pan. (Parmesan and sesame seed topping is optional) Step six: Let rise. How long, probably 45-60 minutes, or until just over the top of the pan Step seven: bake at 350°F for 30 minutes. Step eight: gently remove loaf from pan and place on a wire rack to cool. Step nine: slice with a serrated bread knife, and enjoy Edited January 6, 2020 by schmahxgn Link to comment Share on other sites More sharing options...
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