Ummmmm..... Yeah.
I dont even know what to say nor have I fully decided one way or another if this should even be posted but here I am. The recipe you are about to view is, errrr, interesting. It is an adaptation (gone awry?) of Joy The Baker's Cinnamon Sugar Pull Apart Bread.
I'm gonna get right to it but want to say that I'm a gluten free cooking/baking newbie and personally do not need to avoid wheat or gluten for medical reasons. However, I have noted that I feel a little better when I eat less of it and I enjoy the challenge of it. If you have experience in the gluten free department I beg you to do us all the favor of correcting this recipe in the comments section and for those who are not avoiding wheat/gluten you might be better off clicking the original link.
Taste wise this was good, Damn good even. In terms of recipe/technique, you can't make sense of the senseless thus, I got nothing. That said, the decision to proceed is yours and yours alone. Choose wisely and dont say I didnt warn you!
I dont even know what to say nor have I fully decided one way or another if this should even be posted but here I am. The recipe you are about to view is, errrr, interesting. It is an adaptation (gone awry?) of Joy The Baker's Cinnamon Sugar Pull Apart Bread.
I'm gonna get right to it but want to say that I'm a gluten free cooking/baking newbie and personally do not need to avoid wheat or gluten for medical reasons. However, I have noted that I feel a little better when I eat less of it and I enjoy the challenge of it. If you have experience in the gluten free department I beg you to do us all the favor of correcting this recipe in the comments section and for those who are not avoiding wheat/gluten you might be better off clicking the original link.
Taste wise this was good, Damn good even. In terms of recipe/technique, you can't make sense of the senseless thus, I got nothing. That said, the decision to proceed is yours and yours alone. Choose wisely and dont say I didnt warn you!
Makes one 9x5x3-inch loaf or 3 mini loaves.
For the Dough:
2 3/4 cups plus 2 tablespoons Better Batter all-purpose flour
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces Lighter Bake
1/2 cup unsweetened coconut milk milk
1/3 cup water
2 flax eggs, at room temperature
1 teaspoon pure vanilla extract
For the Filling:
1/3 cup sucanat
1/3 cup turbinado sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces Earth Balance, melted and browned
In a large mixing bowl, whisk together 2 cups flour, yeast, and salt. Set aside. Whisk together flax eggs and set aside.
In a small saucepan, melt together coconut milk and lighter bake until its just melted together. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
Pour the coconut/lighter bake mixture into the dry ingredients and mix. Add the flax eggs and remaining flour. Mix until everything is incorporated into the batter. Gluten free dough can be impossibly sticky and this is no exception - do the best ya can.
Grease a bowl and dump the dough into it. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.
Deflate the risen dough WITH A SPOON (trust me folks - do NOT touch the dough) and knead about 4 tablespoons of flour into the dough. Cover with a plastic wrap and let rest for 5 minutes.
For the Dough:
2 3/4 cups plus 2 tablespoons Better Batter all-purpose flour
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces Lighter Bake
1/2 cup unsweetened coconut milk milk
1/3 cup water
2 flax eggs, at room temperature
1 teaspoon pure vanilla extract
For the Filling:
1/3 cup sucanat
1/3 cup turbinado sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces Earth Balance, melted and browned
In a large mixing bowl, whisk together 2 cups flour, yeast, and salt. Set aside. Whisk together flax eggs and set aside.
In a small saucepan, melt together coconut milk and lighter bake until its just melted together. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
Pour the coconut/lighter bake mixture into the dry ingredients and mix. Add the flax eggs and remaining flour. Mix until everything is incorporated into the batter. Gluten free dough can be impossibly sticky and this is no exception - do the best ya can.
Grease a bowl and dump the dough into it. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.
Deflate the risen dough WITH A SPOON (trust me folks - do NOT touch the dough) and knead about 4 tablespoons of flour into the dough. Cover with a plastic wrap and let rest for 5 minutes.
** This is where it gets dicey - I apologize in advance **
After several failed attempts at following Joy's next steps due to the dough being a sticky trainwreck, I came up with this:
Generously spray an 8 x 8 baking sheet with cooking spray and as you would in the gluten free flat bread, divide dough into 3 - 4 balls (depending on pan size). Take balls, one at a time (heh), and place in the pan. With a wet spoon spread it out thin. Brush the dough with butter and sprinkle on the cinnamon, sugar, nutmeg mix, then slice into three strips length wise. Starting at the back, fold each strip onto the one below it. When you get to the bottom slice the triple stacked strip into the 3 chunks. Scoop and fold like an accordian, then place it into prepared bread pan. Repeat with remaining balls of dough there is nothing left. Cover pan(s) and allow to rise for 30 - 45 more minutes. Preheat the oven towards the end of this rise.
Bake at 350F for approximately 25 - 30 minutes. Allow to rest an additional 20 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up.
Enjoy... I think..... :-b
Generously spray an 8 x 8 baking sheet with cooking spray and as you would in the gluten free flat bread, divide dough into 3 - 4 balls (depending on pan size). Take balls, one at a time (heh), and place in the pan. With a wet spoon spread it out thin. Brush the dough with butter and sprinkle on the cinnamon, sugar, nutmeg mix, then slice into three strips length wise. Starting at the back, fold each strip onto the one below it. When you get to the bottom slice the triple stacked strip into the 3 chunks. Scoop and fold like an accordian, then place it into prepared bread pan. Repeat with remaining balls of dough there is nothing left. Cover pan(s) and allow to rise for 30 - 45 more minutes. Preheat the oven towards the end of this rise.
Bake at 350F for approximately 25 - 30 minutes. Allow to rest an additional 20 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up.
Enjoy... I think..... :-b
RSS Feed
