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 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 1/2 cup of your favorite berry jam
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.
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.
- Blueberry and Japanese Yuzu Citrus Muffins from Kim at NinjaBaking.com
- Citrus Pecan Quick Bread from Renee at Magnolia Days
- Courgette, Feta, Honey and Sesame Seeds Pull-apart Bread from Luisa at Rise of the Sourdough Preacher
- Crusty Caprese Loaf from Stacy at Food Lust People Love
- Fruit and Veggie Quick Bread from Felice at All That’s Left Are the Crumbs
- Gluten Free Berry Bread from Sherron at Simply Gourmet
- Grilled Naan Bread from Reneé at Kudos Kitchen by Reneé
- Iron Skillet Pizza by Karen from Karen’s Kitchen Stories
- Upside Down Banana Bread from Holly at A Baker’s House
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!