April 16, 2007

Gluten-Free Puffy Bread



Pity about the weather. You can just feel that Winter is coming sooner than it should be. One day the temperature dropped to 9C, which is not suppose to happen in Autumn (not even in the middle of it yet!). Then the other day was gone with rain, taking turns with sun, a whole day long. You can figure it out now there's a saying that New Zealand is a 4-season-in-a-day kind of country. Does that make you confused what to cook?

Well, in a miserable day like that, I can still smile. That does mean I take a chance to put my dough around the fire or somewhere in the kitchen because the rooms will be all warm that makes yeast and dough rise quickly. Somebody should just stay happy, shouldn't she?


This gluten-free white bread is happily risen and gives a spongey texture which is also moist. I adapted this recipe from Healtheries Simple Baking Mix package. It's a safe way for my children to eat gluten-free bread. This is my entry for Waiter, There's Something in My...Bread, hosted by from Spittoon Extra.

One White Loaf-Oven

The original recipe uses a loaf pan. I converted it into a 20cm baking pan, greased. This bread is best eaten on the day it's made.

450ml warm water (body temperature),
3 tsp (10g) Edmonds active yeast,
500g (3 ½ cups) Healtheries Simple Bread Mix,
50ml vegetable oil (I used olive oil)

Add water and yeast into the bowl of an electric mixer and allow a few minutes for the yeast to soften.

Add the Simple Bread Mix and oil and using paddle attachment mix for 4 minutes or until a smooth consistency is achieved. (This can also be done by hand if required). Transfer the mixture into a greased loaf pan (24 x 13 x 7cm deep) and smooth down the top with a wet rubber spatula.

Place pan inside a loose, sealed plastic bag and allow to rise in a warm draft free place (hot water cupboard is ideal) for 30-40 minutes (will vary depending on the temperature of the water used and the proofing conditions) until the dough is about 0.5-1cm below the top of the loaf pan. The bread is ready to bake when a touch on the surface leaves an indentation and reveals a sponge like texture.

Place a small metal bowl containing 1 cup of water on a rack on th ebotton of the oven. This prevents the surface from drying out excessively. The water should be replenished during baking. Place pan in the middle of the oven. Bake in a pre heated oven for 55-60 minutes at 200C. Once baked, remove from loaf pan and allow to cool on a wire rack before cutting.



2 comments:

Bron said...

Beautiful looking bread Arfi, homemade bread is wonderful, I've made a Walnut bread for this event.

Arfi Binsted said...

walnut bread sounds yummy, Bron!