Breaking Bread: Easy Bake, Gluten-Free, Loaf

M
aking your own bread is a good way to reconnect with your food. Understanding where are food comes from is essential to our health, by preparing our own food we know exactly what is going into our mouths and subsequently into our bodies.

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It’s dietary literacy. Food is such a powerful vehicle through which we can transcend cultural barriers, language and even time. Bread is one of the most ancient and common practices that a variety of cultures share across the world.

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There’s a reason why breaking bread is synonymous to friendly interactions in so many cultures. It’s a symbol for feeling comfort. So without further ado, here’s a quick easy bread recipe that you can share with those who are dearest to you.

Easy, Gluten-Free Loaf

  • Difficulty: Easy
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Easy, Gluten-Free Loaf



Ingredients

  • 1 package of active yeast (2 1/4 tsps)
  • 1 tsp of sugar
  • 1 1/2 cup of warm water (Not warmer than 110F)
  • 1 1/2 tsp kosher salt
  • 2 1/2 cups of regular white flour (I used 1-to-1 Gluten Free flour by Bobs Redmill)

Directions

  1. Combine yeast, sugar, and warm water in the mixing fitted with a dough hook.
  2. Let the yeast proof for about 5 minutes, with a damp towel on top, until the mixture looks nice and foamy.
  3. Add kosher salt to bowl.
  4. Add flour to bowl a bit at a time and mix on low speed until all flour is incorporated and dough has just started to pull away from the sides of the bowl. The dough should be smooth, shape it into a ball.
  5. Lightly flour all sides of your dough without mixing it in. Coat mixing bowl on all sides with flour, let the dough sit and cover with a towel until it rises. It should take about an hour for it to double in size.
  6. Once the dough has risen, lightly flour a cutting board. Remove dough from bowl and without punching it, start shaping it into a round loaf. Be sure to coat the board lightly with some flour as to prevent the dough from sticking.
  7. Fold the flour a few times, then flip the dough over and tap it into it’s final shape, a round loaf.
  8. Cover the bread again and let the dough rise for another 30 minutes. Meanwhile have your oven heating at 460F.
  9. Add bread into a dutch oven, you can lay a piece of parchment paper on the bottom to make it easier to pull out when done. Add to oven and let the bread cook for 30 minutes.
  10. By the time it’s done the bread should have a lightly brown crust. Remove the cover of the dutch oven and let the bread cook for 10-20 more minutes until the color has deepened.
  11. Be careful removing the bread out of the oven, don’t forget to wear oven mitts! Carefully lift the bread out and let it cool on a rack for at least 20 minutes before slicing it.

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