Last night Michelle had a hankering for nutritious whole grain bread. Naturally my first thought was “Yay, I get to try out my Williams-Sonoma Goldtouch® Nonstick Perforated French Bread Pan“. I wasn’t sure how it was going to turn out, since 1) I’ve never made french bread before, and 2) gluten-free breads aren’t known for their, um, fluffiness. Well, imagine my surprise when this turned out as well as it did.
Let me first say that if you just follow the instructions on the package, you cannot go wrong. The bread turned out “moist, fluffy, delicious, and bursting with flavors” — just as Bob’s Red Mill claims! I also liked the fact that it’s milk-free (not quite dairy-free, since you have to use 2 eggs.) And, even though I managed to screw up the instructions (I added a Tablespoon of cider vinegar instead of a teaspoon), the bread still turned out phenomally. It is the next-level of homemade bread! (Juniper, eat your heart out!)
Besides Bob’s Red Mill Hearty Whole Grain Bread Mix, the main ingredients you’ll need are:
1) 1-3/4 cups water
2) 1/4 cup oil (I used organic extra virgin olive)
3) 2 eggs
4) 1 tsp. cider vinegar (I used Bragg’s apple cider vinegar)
You can also use a bread machine if you want — I didn’t, and I don’t think you need to drag out your bread machine for this. And remember, I screwed up, in more than one way. The water I used to dissolve the yeast was probably too warm (it never foamed). After mixing the bread, I scooped it out directly onto the bread pan — without greasing it (the pan was supposed to be non-stick anyway.) And then I stuck the whole thing in the oven at 100°F for 30 minutes to let it rise (instead of 45 minutes at 75°F). Then, I left the bread in the oven and turned it up to 375°F, and baked for 45 minutes (instead of 1 hour). But, I figured that since we were making two smaller loafs than one big one, the amount of oven time was appropriate. Besides, I didn’t want it to burn too much. Needless to say, it was the longest 45 minutes ever, because the whole house smelled like a real bakery and we just want to taste that hot bread as soon as it came out of the oven. (“What do you mean we have to let it cool completely before slicing?”)
The loafs don’t look all that pretty, but boy, were they tasty! We had some last night and again this morning. What I hadn’t mentioned is that I also added a handful of pumpkin/sunflower/hemp seeds to the mix — for that extra nuttiness. It was delicious. This is definitely a keeper!