I have a nice bread to share with you and a tip on making things more efficient in your kitchen.
Making artisan breads and pastas was at one time a favorite thing of mine to do. Currently because of food allergy issues that is completely out of the question. It has just been this week that I have tried making a bread and of course the cookies in my last post. It has been over a year since I have made or eaten either one - A Year!!
On Monday , I made bread and it came out so awful I think it made the freezing cold birds out side gag. When you see a crow drop something you know it is bad.
My Morning started at 6:00, Max ( our new doggie) snuck into my mothers bedroom and tried to get on the bed. He was halfway on it, I put him in a headlock and dragged him out - my mother missed the whole drama, sound asleep. I sat down to do my devotion and he fell asleep on my feet.
I keep Max out of the cooking area , but he keeps my feet warm while I am reading at the table.
This morning I had better luck, I pulled out my Pam's bread flour and
her recipe for a basic gluten free loaf.
Here is the recipe, it is also on the internet
I substituted the egg with Chia Seeds : 1TBS Chia +2 TBS H2O
I also added an extra 3/4 Tsp of salt.
Following the recipe for the bread machine everything to go as it should.
The bread rose and had a great aroma.
I've had a lot of bread machines throughout the years, my favorite ahs bee the Cuisinart
I've had this on 5+ years and I have made a lot of bread with it.
If you have used a bread machine you know especially with gluten free breads, a lot can go wrong between start and finish - tyhis seemed to be working well.
Nice color and texture
It is a small dense loaf that was baked on the 2LB setting
This gread came out so yummy, I decided to dry can premixed batches.
That way, all I had to do was add the liquids when I wanted another loaf
Dry canning with a vacuum food saver it actually pretty fun! I do this for a lot of my pantry dry goods. and pre mixed batches - yesterdays cookies went into premixed batchesd too.
I like using the wide mouth jars and plan on only 4 cups of dry mix fitting in the jar.
I pout my Chia seeds on top, I will scrape them into the liquid when the time comes.
Using a tool for making sauerkraut, I tamped down the mix to give me the need 1" headspace for the canning procedure
I do this on my range top - I have very limited counter space.
I write out labeled with the needed liquids
and when I am done I have enough to last me at least a month!
If you are allergy plagued and need a slice once in a while give this a try, I think you will find it satisfying!
And last and least, supervising from the living room on Max's spot - Gerard watches and soaks up the sun on this cold New York Winters day.
Thanks for stopping by,
What yummy looking bread Ginny. My SIL is also gluten and dairy free, so will send the link to my daughter. They don't have a bread maker so I am not sure if they will use it, but she will be interested.
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