Bread making scares me….
It seems hard. It seems intensive and maybe not worth the hassle.
Don’t get me wrong, I love it when OTHER people make bread that I get to eat. I’m just not sure I am a bread-making person.
But when we decided to watch our gluten intake and I saw the cost of gluten free bread…I figured I may need to become a bread-making person.
We don’t eat much bread, but sometimes all you want is some toast or a sandwich. Wraps have replaced a lot of the bread we eat, but sometimes a wrap won’t do. I’ve looked at some gluten free bread recipes and just have not committed to buying all the different flours and giving it a try.
Thank you Bulk Barn for doing the hard work for me! All I had to do was scoop some of the gluten free multi-grain bread mix into a bag and head on home.
I spent $7.00 on the mix and I think I could potentially get 3, maybe 4 loaves out of that much. Factor in the other ingredients (which are minimal) and I am sure that I am getting a loaf for around $2.50….way cheaper than the $5.99 loaves I saw at Superstore.
But will it taste ok?
I started by getting my yeast dissolved.
In 3/4 of a cup of warm water I dissolved 2 tsp of yeast. (or one little package. I used the traditional yeast since the recipe called for dry yeast. I wonder what the difference would be if I used quick rise yeast?)
I let that sit for about 5 minutes to activate it and make sure it was fully dissolved.
I added in 5 tsp of vegetable oil next.
Lastly I mixed in my 1 and 3/4 cups of flour mixture.
I used my stand mixer and mixed it on low for 1 minute.
I scraped down the sides of my mixing bowl and mixed it again for 3 minutes on medium speed. I tried my dough hook, but this doesn’t really make a dough so I switched back to my paddle mixer.
I scooped everything into a well greased loaf pan, sprayed my hands and shaped it into a rustic (read-sloppy) bread shape.
Now for the rising time. The recipe says to let it triple in size. I had already started to pre-heat my oven when I realized I didn’t really have a warm place to let the dough rise.
I contemplated turning on the fireplace and putting the dough in front of that but Andrew reminded me that would heat up our entire house, so I decided to turn off the oven and let the bread sit on the door till it cooled down enough I could put it inside.
I then set my oven to the “keep warm” setting and let it rise about an hour.
It rose, but I was hoping it would be bigger and fluffier…I guess that doesn’t happen when you remove the gluten.
I baked the bread at 360 degrees for 30 minutes and then turned it out on a cooling rack to cool.
The verdict- When it came out, the color looked great, but it didn’t really rise a whole lot more than before I baked it. So it kind of looked like a little mini loaf. After it cooled a bit, I cut in, slathered a piece with honey and prayed it tasted something like bread.
It did! Even though it was not super tall, it was still soft and chewy on the inside and crispy on the outside. This is a great easy way to enjoy bread without spending an arm and a leg on a loaf. I wonder if Bulk Barn has any other bread mixes? (like I said before, it was a little overwhelming in there…)