schmahxgn Posted August 9, 2019 Posted August 9, 2019 Got some Brioche loaf and Challah before and after baking.
1938 Packard Posted November 6, 2019 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.
schmahxgn Posted January 6, 2020 Author 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
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