sabato 25 giugno 2011

Sandwich bread

Today I got inspired to test a recipe for sandwich bread I found on Nourishing Meals. Because I had already tried another recipe - this time from Gluten Free Bay - I incorporated some suggestion from the latter in the former.

So here it goes....

measuring cups
measuring spoons
1 microwave-safe bowl (for warming up the water)
1 immersion thermometer 
1 whisk
1 medium bowl
1 medium to large bowl (for dry ingredients)
1 large bowl (for liquid ingredients and mixing)
1 mixer
1 rubber spatula
1 9x5 bread pan

2 to 2 ¼ cups warm water (100-110°F aka 38-43°C)
2 teaspoons organic cane sugar
4 ½ teaspoons active dry yeast
⅓ cup maple syrup
⅓ cup extra virgin olive oil
1 cup millet flour
1 ½ cups sorghum flour
½ cup sweet rice flour 
3/4 cup potato starch
1/4 arrowroot flour

½ cup tapioca flour
2 ½ teaspoons xanthan gum
2 teaspoons sea salt

1. Preheat oven at 200°F (about 95°C).

2. Grease a 9x5" bread pan

3. Warm up 2 cups (500 ml) of water and check with the thermometer that the temperature is between 100-110°F (38-43°C). Then add the active dry yeast and stir. Let it rest for 5-10 minutes, then stir in the maple syrup and the oil.

4. Carefully measure all the dry ingredients and put them in the medium-large bowl. In order to measure it the right way it's vital that you:

  1. do NOT put the measuring cup inside the package of the flour
  2. you DO in fact pour some flour in a small bowl and then fill the measuring cup with a spoon
  3. you DO even out the flour with the rims of the cup, precisely, helping yourself with a knife, like this

When you measure sorghum flour, be careful. This is in fact a very hygroscopic flour (fancy term to mean it retains water easily so it clumps very easily!). What you want to do is to VERY gently press the surface of the flour so that you can flatten to the top some and THEN use the knife to even it out. If you use the knife without tapping it first it will roll the clumps around, and the measurement will be imprecise. The same thing happens to garbanzo flour, chestnut flour and - to a lesser extent - buckwheat flour.

Pour the wet ingredients in the large bowl of the mixer. Add the dry ingredients 1 spoon at a time and be careful that no clumps get formed. When you are done adding everything, the dough should look like this:

At this point, pour the dough into the pan, place the pan in the oven, turn the oven off and allow the dough to rise till it doubles.

The problem is, it doubled in 10 minutes. And, it didn't stop there - it kept on mushrooming out of control :) So I think next time I will avoid doing the proofing and, possibly, diminish the amount of sugars!

The final result is a bread with excellent taste and consistency, although the shame needs some improvement:

I promise you, it does NOT look as good as it tastes!!!

Do you have suggestions for improvement and/or questions? Please leave a comment!!!

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