can I hear you say “bread mix”?

For the first time in the history of Whatever’s Left, not only am I going to follow a recipe word-for-word rather than write my own, I am also going to be following the one on the back of the box!

I can hear the gasps of horror & shock even from the safety of my own couch. You’re judging me & I can feel it. Like hot pokers burning holes through me.

Please, withhold your disappointment for just a moment & allow me to explain!

It’s all about the bread. I may have mentioned a time or two (or twelve) that I just can’t shake the craving I have for it. That warm, fluffy, chewy, crunchy on the outside bread. I’m an addict. I’m a gluten-free self loather apparently. I’ve tried to give up the idea of it, I really have…. but there’s no soothing this beast.

The thing is, all the ‘bread’ that I’ve tried has just been disgusting! I mean the organic stores sell these little loafs of what they like to call bread, but they are just crumbly, disgusting, condensed bricks. Their attempt at bread rolls were even worse! It was depressing to say the least.

I keep hearing rumors though that somewhere out there, there is a bread imitation that could almost fool you. There is hope yet… I hope.

In light of this new found hope, I’ve decided to attempt to write my own bread recipe & make it amazing. Thing is, I don’t have a clue how good (or bad) gluten-free bread can be. I need a starting point. A reference so to speak. I’ve seen a couple recipes online that look pretty decent. I’ve also seen a couple bread mixes that look passable when all baked up. I’m fairly certain I will try all of them. Today though, today I’m starting with the Dove’s Farm white bread mix. I’m following their instructions to the ‘t’ so to speak.

The way I see it, I haven’t been disappointed by Doves Farm yet. They make an excellent pasta out of brown rice that is just amazing. They also provide all those fantastic ingredients like rice flour, xanthan gum, buckwheat flour, & all other things great & small that have been making my life a little easier one day at a time. I think they know what they are talking about.

I’m going to trust them on this one & use the as a reference for what I’m aiming to achieve.

…..the results are in!

Right off the bat I can tell you the following:
1. the exterior is crunchy which is always good.
2. it looks a little like a loaf of bread, but I’m not entirely convinced.
3. the texture is more like a very dense cake rather than a soft bread.
4. the taste it ok, different, but not bad.

I wouldn’t call it bread bread, but it is kind of yummy when it’s still warm & honey is drizzled over it. I have this feeling that the rise didn’t happen quite as it should have so I’m thinking I may attempt this recipe again & allow the yeast to proof first before adding it to the dry ingredients.

I’m still hopeful. I think that maybe, just maybe there will be something out there that will get me a little closer. You know, close enough to make a sandwich.

Ingredients: (a few tiny adjustments)
– 450g white bread flour mix, doves farm
– 0.5 tsp salt
– 2 tsp quick yeast
– 2 tbs brown sugar
– 325ml warm milk
– 1 tsp champagne vinegar
– 2 eggs, room temp
– 6 tbs olive oil

Directions:
1. combine the yeast, sugar & milk in a bowl & set aside for five minutes to allow it to froth up.
2. in another bowl, combine the flour & salt & mix to combine. In a separate bowl, combine the eggs, vinegar & oil & whisk until frothy. Add the yeast mixture & stir until incorporated.
3. add the wet ingredients to the dry & fold until well combined.
4. grease a 1kg bread tin lightly with oil & place the dough inside the tin. With damp fingers, smooth the top. Leave in a warm place for an hour to allow the dough to rise.
5. once risen, preheat the oven to 220C & bake for 40-45 minutes or until a nice golden brown colour is achieved.
6. remove from the oven & let it rest for 10 minutes before turning the dough out onto a wire rack to cool. Smear with honey or home-made fig jam & enjoy.

…for more recipes from us check out our archives for a full list of what we’ve made, or our gluten-free archives for those with a more sensitive stomach.

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