Sandwich Bread - milk/wheat free

Henry recently passed his baked egg challenge, so we need to get more baked egg into his diet, in the hopes that he will eventually be able to eat scrambled eggs.  I based it off from this recipe.

Sandwich Bread - milk/wheat free

1 1/2 cup water - warm
1/4 cup honey
2 1/2 tsp yeast
1 1/2 cup gf rice flour
1 1/2 cup gf garbanzo bean flour
1 1/2 tsp xanthan gum
4 tsp baking powder
1 tsp salt
2 tsp apple cider vinegar
1/4 cup olive oil
2 eggs

In a measuring cup, measure warm water, stir in honey and then add yeast last. Set aside to proof for 10 minutes.  Whisk together flours, xanthan gum, baking powder, and salt in a small bowl.  In a large bowl, beat together apple cider vinegar, olive oil, and eggs for a few seconds.  Add in yeast mixture and mix until combined.  Add flour mixture and beat until a sticky dough forms.  Grease a 9x5" gluten free loaf pan and pour dough into pan.  Let rise 30 minutes, then bake at 375° for 30-45 minutes.

Doubled Recipe:

3 cup water - warm
1/2 cup honey
5 tsp yeast
3 cup gf rice flour
3 cup gf garbanzo bean flour
3 tsp xanthan gum
8 tsp baking powder
2 tsp salt
4 tsp apple cider vinegar
1/2 cup olive oil
4 eggs

Breadmaker Gluten Free Bread

Jeremy was advised to go gluten free for a trial period to see if he might have celiac disease.  I have a GF bread recipe for Henry, but since Jer can have egg and milk, I thought I would try something different.  My sister in law Kerri gave me this recipe (along with some ingredients :) and I tried it right away.  I made it the first time as written, and I am really surprised how similar it is to Henry's allergy free bread.  I think that next time I will play around with the rice flour and switch out some for garbanzo bean flour, that made Henry's loaf much less spongy.

Breadmaker Gluten Free Bread

Dry ingredients:
2 cup rice flour
1/2 cup potato starch
1/2 cup tapioca flour
2 1/2 tsp xanthan gum
2/3 cup powdered milk
1 1/2 tsp salt
1 1/2 tsp egg replacer (Ener-G - optional)
3 T sugar
1 1/2 T yeast

Wet ingredients:
1 2/3 cup lukewarm water
1/2 stick butter - melted
1 tsp vinegar
3 eggs - room temperature

Set out eggs so that they can get to room temperature.  In a medium bowl, whisk together the dry ingredients.  In a separate bowl, whisk together the wet ingredients.  Stir the wet into the dry, then put into the bread maker and use the 3-4 hour standard loaf setting.

Brown Bread Variation: use brown rice flour for half or all of the rice flour.
Buttermilk Variation: use buttermilk powder instead of powdered milk, omit the vinegar.

Peanut Butter Banana Bread

Henry begs me almost every day to make him some banana bread.  The problem is that he doesn't like banana bread.  He just thinks that he does.  Any time I make it he takes one bite and says he likes it, but doesn't eat any more of the loaf.  I thought that adding peanut butter to the Banana Bites recipe and forming it into a loaf might be a winning combination (and it is) but he still doesn't like it.  That doesn't mean he won't ask me again tomorrow. :)  If I made this again, I would do it in the bite form, the bread was not as fun to eat.

Peanut Butter Banana Bread

2 bananas
1 cup oatmeal
1 cup oat flour (process oats until they are the consistency of flour)
1/3 cup brown sugar
1/2 tsp salt
1/2 tsp vanilla

Mash bananas with a fork.  Add oatmeal, oat flour, brown sugar, salt, vanilla, and peanut butter and stir until dough forms.  Pour batter into a lightly greased loaf pan and bake at 350° for 30 minutes.  Alternately, you could scoop out cookie bites and bake for 12 minutes.

Perfect Garlic Bread

This recipe was linked on Smitten Kitchen from the Everyday Meatballs, and I had to try them together.  Yum.

Perfect Garlic Bread

12 oz baguette
1 stick butter
4 cloves garlic - minced
dash red pepper flakes
1/2 tsp oregano
1/2 cup parmesan cheese

Heat your oven’s broiler. Line a large baking sheet with foil. Cut baguette lengthwise and arrange pieces cut side up in pan. Melt butter in a saucepan.  Add garlic and pepper flakes and cook for 1 more minute.  Remove from heat and stir in oregano. Spoon evenly over bread. Sprinkle with parmesan and broil for 2-3 minutes.  Watch it closely so it does not burn.

Challah

Every time I look at this all I can think is "Hollah!!"  Anyway, our church was doing communion with challah bread during Lent this year and asked people to bake it, so I volunteered.  The recipe is from Smitten Kitchen and was given to me as a modified version from church.  I went with the round shape and I think they turned out great!

Challah

Time: about 1 hour, plus 2 1/2 hours rising
Yield: 4 loaves

3 3/4 tsp active dry yeast
1 T sugar
1 3/4 cup water - lukewarm
1/2 cup sugar
1/2 cup olive oil
5 eggs
1 T salt
4 cup bread flour
4 cup flour

In a large bowl, dissolve yeast and 1 T sugar in water, set aside for 5 minutes until a bit foamy.  Add remaining sugar and whisk to combine.  Whisk oil into yeast, then beat in 4 eggs one at a time.  Whisk in salt.  Gradually add flour, 1 cup at a time, alternating bread flour and regular flour.  Use the whisk to incorporate the first 3 cups, then switch to a wooden spoon.  When it holds together, turn it out onto a floured surface to knead it.  Clean the bowl, then coat with a little bit of olive oil.  Return dough to bowl and roll in oil to coat.  Preheat oven for 1 minute, then turn off.  Place covered dough in the oven to rise for 1 hour.  Punch down dough, preheat oven for 1 minute again and turn off.  Return dough to oven to rise for 30 more minutes.  Divide into 4 equal parts, these are the 4 loaves.  Take the first ball of dough and divide into 4 again.  Take each quarter and mold it into a long rope.  Weave the ropes like a basket - lay 2 ropes up and down and 2 ropes side to side, each rope should be over 1 rope and under 1 rope.  Then move every strand that is under over the rope to the right, then do it again to the left, then the right, until you run out of rope.  Then tuck the ends under.  See her illustrations if this is confusing.  Place each woven loaf on a jelly roll pan lined with parchment paper making sure to leave at least 2" in between loaves.  Preheat oven for 1 minute and turn off.  Beat final egg and use a pastry brush to brush over the loaves.  Place in oven to rise for 1 hour.  Optional: beat another egg and coat the loaves a second time with egg wash.  Bake at 325° for 30-40 minutes until golden.  Cool loaves on a wire rack.

Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.

Butter Rolls

I got the recipe for these rolls out of a church or school cookbook, I can't remember which, but they are simply delicious.

Butter Rolls

3/4 cup milk
1/4 cup water
1/2 stick butter - melted
1 egg
3 cup bread flour
2 T sugar
1 tsp salt
2 tsp yeast

Pour milk and water into bread pan. Add butter, egg, sugar, and salt. Add bread flour, then make a well in the bread flour with your finger, and measure the yeast into the well. Place the pan in the breadmaker, put on dough setting, and press start. After the machine is done making the dough, divide into 12 greased muffin tins and bake at 325° for 25-30 minutes.  Can also be used for 10 hamburger buns.  For extra goodness, brush tops with butter after 25 minutes in the oven.

Doubled recipe:

1 1/2 cup milk
1/2 cup water
1 stick butter - melted
2 egg
6 cup bread flour
4 T sugar
2 tsp salt
4 tsp yeast

When I doubled it, I premixed it before putting it into my breadmaker - it was close to filling the pan and I wanted to make sure it got mixed well.

White Bread

Now that I am done being allergy free along with Henry, I decided to make regular white bread.  I have made this recipe many times before (the recipe came with my breadmaker), it always turns out delicious.  The biggest flaw is that it does get stale quickly, so I tend to eat too much when it is fresh. 

White Bread

1 3/8 cup water - room temperature
2 T butter - softened
4 cup bread flour
2 T sugar
2 T dry milk
1 3/4 tsp salt
2 1/4 tsp yeast


Pour water into bread pan with the butter. Add bread flour. Add sugar, dry milk, and salt. Make a well in the bread flour with your finger, and measure the yeast into the well. Place the pan in the breadmaker, put on basic setting, choose crust color, and press start.

Allergy Free Sandwich Bread

 (top picture with rice based flour only, bottom with combination)

I have been craving bread since going wheat free for Henry's allergies.  This is my first homemade loaf recipe to try and it is pretty good, but I will keep trying others too, I am not sold on this first one.  I got this recipe from the only allergy free cookbook that I have bought, the rest I just got from the library.  It is Learning to Bake Allergen-Free by Colette Martin.  I took her advice and bought a gluten free bread loaf pan (9x4x4") to help it rise better.  It came out a perfect block.  It was delicious straight out of the oven (what bread isn't?) but it does need to be toasted or warmed in the microwave thereafter - which is true of any wheat free bread as far as I can tell.  I sliced the whole loaf and froze some and kept some out, it freezes fine.

When made with only multi-purpose flour blends that have rice flour as the main ingredient, the loaf ends up being a bit spongy and not really the texture of wheat flour based bread at all.  When made with only multi-purpose flour blends that have garbanzo bean flour as the main ingredient, the texture is much fluffier, but it dries out quickly.  When I used both - as the wise Collette Martin had suggested, the result was much better!

Allergy Free Sandwich Bread

1 1/2 cups gluten free all purpose blend (bob's red mill - garbanzo bean flour main ingredient)
1 cup gluten free multi-purpose flour blend (king arthur or betty crocker - rice flour main ingredient)
1/2 tsp xanthan gum
4 tsp quick rising yeast
1/2 tsp salt
4 tsp baking powder
1/3 cup sugar
1/3 cup grapeseed oil
1 1/2 cup water - warm
2 T egg replacer (ener-g)

Whisk together flour, xanthan gum, yeast, salt, baking powder, and sugar.  Using a stand mixer, blend the oil, water, and egg replacer on medium speed for 1 minute.  Slowly add the flour mixture on medium low until combined.  Mix on medium high for 2 minutes.  Spoon the batter into a greased loaf pan (optional: sprinkle cornmeal in the bottom of the pan).  Let rise for 35-45 minutes.  Bake at 375° for 40-45 minutes.  Let cool in pan for 5 minutes then place on cooling rack to prevent the loaf from getting mushy.

Rising Methods:
a) Preheat oven for 1 minute then turn off, place dough in oven with a cup or pan of water.
b) Place dough on warming zone of stovetop, set to low and rotate the pan so that it rises evenly, cover with greased or water dripped plastic wrap.

Doubled Recipe

3 cups gluten free all purpose blend (bob's red mill - garbanzo bean flour main ingredient)
2 cup gluten free multi-purpose flour blend (king arthur or betty crocker - rice flour main ingredient)
1 tsp xanthan gum
2 T + 2 tsp quick rising yeast
1 tsp salt
2 T + 2 tsp baking powder
2/3 cup sugar
2/3 cup grapeseed oil
3 cup water - warm
1/4 cup egg replacer (ener-g)

Banana Bread

This is my go to banana bread recipe.  It is super moist, I think I got it from my high school sports fundraiser cookbook. 

Banana Bread

1 stick butter - melted
2 eggs - beaten
5 T sour cream
3 bananas - mashed
1 1/2 cup sugar
1 3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
dash cinnamon & sugar

Mix together butter, eggs, sour cream, and bananas. Add sugar, flour, salt, baking soda, and vanilla. Mix until combined.  Sprinkle with cinnamon and sugar.  Pour into 9x5" loaf pan and bake at 350° for 1 hour. For two small loaves, bake for 45 minutes. For muffins, bake for 20 minutes.

Sweet Corn Bread

I always loved the sweet corn bread at Chili's with pieces of corn in it.  I bought their mix a few times to make it at home, but decided that it would be better to make up a recipe that approximates it. 

Sweet Corn Bread

1 box corn bread mix
1 egg
1/3 cup milk
1/4 cup sugar
1 can creamed corn

Mix together corn bread mix, egg, sugar, and milk. Stir in creamed corn. Pour into a greased 9x9" baking dish and bake at 400° for 45 minutes.

Honey Beer Bread

This bread is wonderful!  Super easy to put together, then all you have to do is bake!  No kneading, rising, punching, etc.  This is my new go-to bread recipe.  I found it through pinterest.  I adapted it slightly and added cornmeal - and it is my favorite part!  You can also make it without the honey if you prefer, I have seen the same recipe elsewhere without it, but I really liked the sweetness it added.

Honey Beer Bread

3 cups flour
1/4 cup sugar
1 T baking powder
1 t salt
2 T honey (warm)
12 oz beer or pop
1/2 stick butter - melted
1 T cornmeal

Whisk together flour, sugar, baking powder, and salt.  Pour in beer and honey, mix until just combined.  Spray a 9x5" pan with cooking spray, then sprinkle the cornmeal in the bottom of the pan.  Pour batter into pan and top with melted butter.  Bake at 350° for 1 hour.