A recipe catch up post.
Banter not included ...
Banter not included ...
Vegetable Quinoa Bread
From Patricia Wells Vegetable Harvest via Cooking Books
Don't be put off by the lengthy rising time frames as this bread is truly worth every hour spent waiting. I made the dough before bed - which made the first rise zip by - then finished the rest the following morning. AMAZINGNESS!!
1 teaspoon active dry yeast
1 teaspoon sugar
1/3 cup lukewarm water
1 tablespoon extra-virgin olive oil
2 teaspoons fine sea salt
1 cup seasoned vegetable juice*
1/2 cup quinoa (uncooked)
3 3/4 cups bread flour
Mix the yeast, sugar and water together in the bowl of an electric mixer. Let stand for 5 minutes, until foamy then stir in the oil, salt, juice and quinoa.
Fit your stand mixer with the dough hook, set it on medium-low speed and add the flour in a little at a time. Mix until most of the flour is encorporated and the dough comes together in a ball. Continue to mix for 4-5 minutes more, until the dough becomes soft and shiny, but still firm. If the dough is too sticky, add a bit more flour.
Cover the bowl with plastic wrap and refrigerate until the dough has doubled or tripled in size, this should take 8 to 12 hours. (The dough may also be left in the refrigerator for up to two days, but you may need to punch it down a few times as it doubles.)
Take the dough out of the refrigerator and punch it down. Form the dough into a ball, return to the bowl and cover with plastic wrap. Allow the dough to double once again, this should take about an hour.
Punch the dough down one more time, then form it into a tight rectangle. Place the dough into a rectangular bread pan, cover with a cloth and let rise until double in size. One more hour.
Oven pre-heated to 450F, slash the top of the loaf with a very sharp knife so that it can expand properly and place on the middle rack of the oven. Bake for 45 minutes, until the crust is golden brown and it sounds hollow when tapped. Turn the loaf out on a wrack to cool and wait at least 1 hour before slicing (it will continue to cook while cooling). Enjoy your magical bread!
Notes:
I made my own vegetable juice for this recipe but a store brand V8 style juice may also be used.
From Patricia Wells Vegetable Harvest via Cooking Books
Don't be put off by the lengthy rising time frames as this bread is truly worth every hour spent waiting. I made the dough before bed - which made the first rise zip by - then finished the rest the following morning. AMAZINGNESS!!
1 teaspoon active dry yeast
1 teaspoon sugar
1/3 cup lukewarm water
1 tablespoon extra-virgin olive oil
2 teaspoons fine sea salt
1 cup seasoned vegetable juice*
1/2 cup quinoa (uncooked)
3 3/4 cups bread flour
Mix the yeast, sugar and water together in the bowl of an electric mixer. Let stand for 5 minutes, until foamy then stir in the oil, salt, juice and quinoa.
Fit your stand mixer with the dough hook, set it on medium-low speed and add the flour in a little at a time. Mix until most of the flour is encorporated and the dough comes together in a ball. Continue to mix for 4-5 minutes more, until the dough becomes soft and shiny, but still firm. If the dough is too sticky, add a bit more flour.
Cover the bowl with plastic wrap and refrigerate until the dough has doubled or tripled in size, this should take 8 to 12 hours. (The dough may also be left in the refrigerator for up to two days, but you may need to punch it down a few times as it doubles.)
Take the dough out of the refrigerator and punch it down. Form the dough into a ball, return to the bowl and cover with plastic wrap. Allow the dough to double once again, this should take about an hour.
Punch the dough down one more time, then form it into a tight rectangle. Place the dough into a rectangular bread pan, cover with a cloth and let rise until double in size. One more hour.
Oven pre-heated to 450F, slash the top of the loaf with a very sharp knife so that it can expand properly and place on the middle rack of the oven. Bake for 45 minutes, until the crust is golden brown and it sounds hollow when tapped. Turn the loaf out on a wrack to cool and wait at least 1 hour before slicing (it will continue to cook while cooling). Enjoy your magical bread!
Notes:
I made my own vegetable juice for this recipe but a store brand V8 style juice may also be used.
Tomato, Garlic & Herb Focaccia
Original Source: Gluten-Free Goddess
Turn on the oven briefly- to warm it- then turn it off. Also prep your toppings: for this I used chopped fresh tomatoes (seeded) and minced garlic. Whisk together these dry ingredients in a large mixing bowl:
2 1/2 cups better batter gluten free flour
2 tsp dried minced onion
2 tsp rosemary
2 tsp dried thyme
2 tsp dried basil
2 tsp oregano
1/2 tsp garlic powder
Several twists fresh ground pepper
Proof the yeast in a large glass measuring cup:
Add 1 tablespoon instant dry yeast- or rapid yeast to:
1 1/4 to 1 1/3 cup warm water (at 110 degrees F)
A pinch of raw sugar
When the yeast is poofy, pour the mixture into the dry ingredients and add:
2 Tbs extra virgin olive oil
2 Tbs warm water
1 Tbs raw agave nectar
1/2 tsp lemon juice
1 Ener-G Egg Replacer Egg
Stir to combine. The dough should be sticky and similiar to thick muffin batter. Scoop the dough into a 10" cake pan dusted lightly sprayed with cooking spray and dusted with cornmeal. Using wet hands pat and shape the dough into a rounded loaf.
Top with sliced tomatoes, fresh garlic, extra herbs (I used McCormicks Italian Herb Grinder Bottle), and a little sea salt. Place the pan into the warm oven and allow it to rest and rise for 20 minutes.
Remove pan from oven then set it to 375 degrees F. Once the oven is 375 degrees, place pan back into the oven and bake until golden and firm (approx 35 minutes in my oven - however at around the 30 min mark I removed the pan from the oven, took the bread out of the pan, cut it in half and placed it back in the oven directly on the rack. Just keep close watch so it doesn't burn). If you thump the top, it should sound hollow.
Remove from the pan as soon you can and cool it on a wire rack. Slice into 8 wedges with a sharp bread knife.
Note:
I find gluten free breads to be a bit wet. Baking directly on the rack makes for a crustier bread.
Original Source: Gluten-Free Goddess
Turn on the oven briefly- to warm it- then turn it off. Also prep your toppings: for this I used chopped fresh tomatoes (seeded) and minced garlic. Whisk together these dry ingredients in a large mixing bowl:
2 1/2 cups better batter gluten free flour
2 tsp dried minced onion
2 tsp rosemary
2 tsp dried thyme
2 tsp dried basil
2 tsp oregano
1/2 tsp garlic powder
Several twists fresh ground pepper
Proof the yeast in a large glass measuring cup:
Add 1 tablespoon instant dry yeast- or rapid yeast to:
1 1/4 to 1 1/3 cup warm water (at 110 degrees F)
A pinch of raw sugar
When the yeast is poofy, pour the mixture into the dry ingredients and add:
2 Tbs extra virgin olive oil
2 Tbs warm water
1 Tbs raw agave nectar
1/2 tsp lemon juice
1 Ener-G Egg Replacer Egg
Stir to combine. The dough should be sticky and similiar to thick muffin batter. Scoop the dough into a 10" cake pan dusted lightly sprayed with cooking spray and dusted with cornmeal. Using wet hands pat and shape the dough into a rounded loaf.
Top with sliced tomatoes, fresh garlic, extra herbs (I used McCormicks Italian Herb Grinder Bottle), and a little sea salt. Place the pan into the warm oven and allow it to rest and rise for 20 minutes.
Remove pan from oven then set it to 375 degrees F. Once the oven is 375 degrees, place pan back into the oven and bake until golden and firm (approx 35 minutes in my oven - however at around the 30 min mark I removed the pan from the oven, took the bread out of the pan, cut it in half and placed it back in the oven directly on the rack. Just keep close watch so it doesn't burn). If you thump the top, it should sound hollow.
Remove from the pan as soon you can and cool it on a wire rack. Slice into 8 wedges with a sharp bread knife.
Note:
I find gluten free breads to be a bit wet. Baking directly on the rack makes for a crustier bread.
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