Tuesday, July 1, 2014

Gluten Free Berry Bread #TwelveLoaves







This is the bread with the revolving name.  I started off with one idea and it has slowly progressed into what you see now.  I was hoping to make a loaf of bread that was layered.  The one that you bake and can peel a slice off to eat.  Well, I have not been successful at this process while using a gluten free bread recipe.  I will continue to work on that.

Instead I have this amazing berry-licious summer bread.  When I think of summer I think of berries.  I grew up in Oregon and we had berries everywhere it seemed.  Especially black berries and blueberries. Today our bread group, Twelve Loaves, will be sharing our favorite summer bread recipes.  They are not all gluten free.  We come from all over and with different back grounds and experiences.  I love reading the blog entries for each recipe.  You learn so much about the author, their lives and as an extra bonus, you get a recipe.  All of the recipes and links will be at the end of this post.

Blueberries are my favorite. I bought 5 small boxes at the farmer's market last week and went to work freezing them and using a few for this recipe.

I have to tell you that I made this bread three times this week.  The original recipe is messy.  Really really messy.  The dough is like cake batter and working with it can create some frustration if you don't work with gluten free bread very often.  I set out to make a dough that was slightly firmer.  It allows the bread to be patted out and then stacked to layer the dough into your bread pan.

I guess you don't have to go through this messy part but then I don't know if your bread would turn out as marbly as mine.  By stacking the layers, the berries and jam, create cool layers when it is baked and then sliced.

The pictures you see are of the three breads.  For the Blueberry Bread I used a jar of blueberry preserves and frozen blueberries.  For the Berry Bread I used raspberry jam and frozen blueberries. The final loaf was Cinnamon Bread.  Same process I just added the cinnamon-sugar mixture in place of the berries.

Don't be alarmed by the steps.  I am trying to give you a lot of information so that your first loaf will be successful.  It took me about 15 minutes to make the third loaf--I had some experience under my belt by then--and I think you can reach that time too after you make it once.


Gluten Free Berry Bread
Makes one loaf

(120 g)1 cup of Sorghum Flour
(90g) 2/3 cup of Millet Flour
(85g) 1/2 cup of white rice flour
(106 g)1 cup of tapioca flour
1/4 cup white sugar or coconut palm sugar
1 1/2 tsp. salt
3 tsp. guar gum 

1 T. sugar
1 cup of warm water
2 T. yeast

2 T. extra virgin olive oil
2 whole large eggs, at room temperature
1/2 tsp. vinegar

Potato Starch--for dusting board and hands
1/4 stick of melted butter, salted
1 1/2 cup of your favorite berry jam
1 1/2 cups of frozen blueberries

--or to make the cinnamon version--

1/2 cup sugar or coconut palm sugar
2 teaspoons cinnamon

1.  Mix the first 7 ingredients and whisk together. Set aside.

2.  In a small bowl, add 1 tablespoon sugar, water and yeast.  Let sit until yeast is frothy on top.  

3.  In a large bowl add the olive oil, eggs and vinegar.  

4.  Add yeast mixture to egg/olive oil bowl.  Whisk well.  Add dry ingredients.  Using a wooden spoon blend ingredients until well combined.  Dough will be "doughy-slightly sticky".

5.  Start preheating your oven to 350.  

6.   Refer to pictures to see how much potato starch you should add to your work area.  Dump dough into the middle and dust with more potato starch.



7.  Using your hands, press the dough into a large square.  See picture.  Try to make the dough about 1/4 inch thick all over.




8.  Melt butter and pour onto dough square.  Using a pastry brush, gently brush entire surface area.



9.  Spread jam and then sprinkle dough with berries.  Using a pizza cutter , cut into 4 inch wide strips and then cross cut to forms squares.  This is not a perfect process.  They can be all different sizes.


10.  Using a stiff spatula, start lifting the squares and stacking them on top of each other.  Three high is recommended.  Tilt your bread pan on its side. Put a piece of parchment paper so that it is over-hanging the sides.  (This will make removing the bread much easier).  Lay the layers into the bottom and work your way up.  The entire thing will not be filled to the top.  Once you place all of the layers inside, tilt the bread pan to even out the dough.


 11.  Let Berry Bread rest for 10 minutes.  Bake for 20 minutes, rotate bread and bake for another 20 minutes.  If dough is still jiggly in the center, add another 10 minutes.

12.  Remove bread from oven and let cool for 30 minutes before removing from pan.

The bread is great the first day--warm and soft.  The bread will start to deflate and become firmer the next day.  Don't fret because it softens up when you microwave or toast it.  We used ours to make french toast--and that was AWESOME!  See picture below.

Don't store in the refrigerator as that will make it dry out.  Freeze it as a loaf or in individual portions if after 2 days your don't eat it all. I use a large storage bag to keep it soft on the counter.



    #TwelveLoaves July: Summer Fun. 


 #TwelveLoaves July: Summer Fun If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this July 2014, and posted on your blog by July 31, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs smoothly with the help of our friends.

Thank you to Stacy from Food Lust People Love for hosting this month’s event!

Written by Sherron Watson

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