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jkmunchkin

I Did It... I Made Bread!

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I went to a cooking and tasting demo a couple weeks ago by Annalise Roberts. She made an incredible Submarine Bread and it seemed pretty easy so I bought the cookbook and figured I'd give it a try.

Well I made it last night and it's great!!!! I'm not sure if it rose as much as it should have, but it did rise and it looks pretty decent. But most importantly it tastes awesome! It's a great bread for submarine/hero sandwiches, garlic bread, even to slice thin and use for bruschetta, etc.

And it really wasn't that hard. I mean it was my 1st time trying to make it.. well and trying to make any bread which everyone always says is so hard, so I was a bit nervous but YAY I made yummy bread!!!

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how exciting :D I am supposed to try to make my first loaf of bread sometime today.... I think I am being a big chicken about it though, I am so scared it won't turn out.

My 3 year old says though "if it doesn't work the first time it's practice, if it doesn't work the second time, it's a mistake, and if it doesn't work the third time, get Daddy to try"

I think I might live by her philosophy when it comes to baking.......... :P

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I went to a cooking and tasting demo a couple weeks ago by Annalise Roberts. She made an incredible Submarine Bread and it seemed pretty easy so I bought the cookbook and figured I'd give it a try.

Well I made it last night and it's great!!!! I'm not sure if it rose as much as it should have, but it did rise and it looks pretty decent. But most importantly it tastes awesome! It's a great bread for submarine/hero sandwiches, garlic bread, even to slice thin and use for bruschetta, etc.

And it really wasn't that hard. I mean it was my 1st time trying to make it.. well and trying to make any bread which everyone always says is so hard, so I was a bit nervous but YAY I made yummy bread!!!

Wanna share the recipe??? :)

My 3 year old says though "if it doesn't work the first time it's practice, if it doesn't work the second time, it's a mistake, and if it doesn't work the third time, get Daddy to try"

I think I might live by her philosophy when it comes to baking.......... :P

What a little Buddha you're raising! :D

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how exciting :D I am supposed to try to make my first loaf of bread sometime today.... I think I am being a big chicken about it though, I am so scared it won't turn out.

My 3 year old says though "if it doesn't work the first time it's practice, if it doesn't work the second time, it's a mistake, and if it doesn't work the third time, get Daddy to try"

I think I might live by her philosophy when it comes to baking.......... :P

LOL!!! That is adorable!

I meant to bring the book with me this morning so I could type out the recipe for everyone but I was running late and didn't grab it. I promise to share it soon!

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Congrats!! Bread is my big weakness in gluten-free cooking--flippin' frustrates the hell out of me!! I've got the cookies down though--and those are even more important :) I'll look for your recipe...

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I just read about this Annalise and how good her things are. I think her site gluten-free Baking Classes ... Not postive as I don't have the info near me but I think her cookbook is $ 16.95 from Surrey Books.She sends out an e-mail for free ...... I think I will order the book.You did say the recipe was easy right? I for one was never a good bread maker, I can do other stuff wonderful but bread is another story for me.... Jen Van , I guess you & I wont be selling bread anytime soon!!!!!!!!!!!!!!!!!!!!!!!!

Another good book I hear is Globally gluten-free by Nancy Baker & Friends from Westview Publishing. Maybe one can get it from amazon .com

Please post the recipe soon

thanks

mamaw

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Ok guys here it is!!

Submarine Sandwich Bread: (1 Loaf)

Bread Flour Mix -

1/2 Cup - Millet Flour

1/4 Cup - Sorghum Flour

1/4 Cup - Cornstarch

1/4- Potato Starch (not potato flour)

1/4 - Tapioca Flour

1 tsp. - xanthum gum

3/4 tsp. - salt

2 tblsp. - salt

1 packet (1 1/4 oz.) dry yeast granules (not quick rise) - they sell these in little packets with the exact measurement

1 tsp. - Olive oil

3/4 cup, plus 1 tblsp. - water, heated to 110 degrees Farenheit

Be sure to measure everything exactly. I reccomend getting those mini measuring cups and then top of each measurement with a straight edge.

1. Spray French broad loaf pan with baking spray and dust lightly with white rice flour. If the pan has little holes in it dust over paper towel. (I attached a link of the type of pan I used).

2. Mix all dry ingredients in large bowl of electric mixer. Pour warm water (110 degrees F) and olive oil into mixing bowl. Mix until just blended. Scrape bowl and beaters then beat at high speed for 2 minutes.

3. Spoon dough into prepared pan and spread it out. Cover with a light cloth and let rise in a warm place (about 80 degrees F) for about 40 - 50 minutes or until dough has slightly more than doubled in size.

4. Place rack in lower third of oven. Preheat to 400 degrees F while bread is rising (do not use a convection oven because it will brown the bread to quickly).

5. Bake bread in center of preheated oven for 35 - 40 minutes. Bread should have a hollow sound when tapped on the sides. Instand read thermometer should register 205 - 215 degrees F. Bread should be light golden color. You can bake it longer to make a thicker crust; the color will deepen and the internal will continue to rise. Remove bread from pan and cool on a rack at least 15 minutes before slicing.

Loaves can be stored in refrigerator for up to 2 days or freezer for up to 3 weeks. Wrap well in plastic wrap and then foil. Rewarm in 350 degree preheated oven. Wrap in foil if you do not want a crisp crust (but open the foil for the last 5 minutes).

Bread Pan:

http://www.amazon .com/gp/product/B00004R91...glance&n=284507

Chicago Metallic Professional Non-Stick Perforated Bread Pan

Book I got the recipe from:

http://www.amazon .com/gp/product/157284081...de=xm2&n=283155

Gluten Free Baking Classics - by Annalise Roberts (Forward by Dr. Peter Green)

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Thank you. It sounds great. That will be my next energy product. I have had a french loaf pan with perforated holes (it closes) hanging from my pot rack for 10 years. It looks great hanging there :lol: , now I will actually use it. What an awesome idea (tongue in cheek).

OOPS. JUST NOTICED THAT IT SAYS CORNSTARCH. DOES ANYONE KNOW WHAT I CAN USE TO SUBSTITUTE FOR THE CORNSTARCH? I AM NOT A BAKER.

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My Incredible Edible Gluten Free Food for Kids cookbook says that cornstarch can be substituted with potato starch or arrowroot starch. Potato starch can be replaced with cornstarch (or rice flour but will result in a denser product).

My question is this:

It says 3/4 tsp then 2 tbsp salt. I wonder if the 2 tbsp is actually sugar?

Thanks for the recipe. I'll try it soon.

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I cant wait to try this bread. I just dont understand why we have to put the rack in the lower third of the oven, but the next direction says to put the loaf in the center rack.

I am sorry I dont understand this. Maybe its something obvious that I am just too dippy to understand?

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I cant wait to try this bread. I just dont understand why we have to put the rack in the lower third of the oven, but the next direction says to put the loaf in the center rack.

I am sorry I dont understand this. Maybe its something obvious that I am just too dippy to understand?

Maybe it's supposed to rise in the bottom of the oven and cook in the centre of the oven?

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OH! I didnt even think to put it in the oven to rise!! Thanks! I would never have known that. (can you tell I am NOT a baker?) LOL.

Now I went out today got all the new flours, being millet and sorghum for me. Do I have to use a french bread pan? or can I just shape it that way and bake on a baking sheet??

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Well, I've made bread that was practically a batter, no way in heck to shape it, so I don't know. I still have to try to find millet flour and trying to figure out why there's so much salt. I was wondering if the 2 tbsp should have been sugar.

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Sorry for the confusion. The 2 tblsp. of salt should be 2 tblsp. of sugar. And the Potato Starch and Tapioca Flour are both cup size measurements. Sorry; I was sleepy when I wrote this.

Ok guys here it is!!

Submarine Sandwich Bread: (1 Loaf)

Bread Flour Mix -

1/2 Cup - Millet Flour

1/4 Cup - Sorghum Flour

1/4 Cup - Cornstarch

1/4- Potato Starch (not potato flour)

1/4 - Tapioca Flour

1 tsp. - xanthum gum

3/4 tsp. - salt

2 tblsp. - salt

1 packet (1 1/4 oz.) dry yeast granules (not quick rise) - they sell these in little packets with the exact measurement

1 tsp. - Olive oil

3/4 cup, plus 1 tblsp. - water, heated to 110 degrees Farenheit

Be sure to measure everything exactly. I reccomend getting those mini measuring cups and then top of each measurement with a straight edge.

1. Spray French broad loaf pan with baking spray and dust lightly with white rice flour. If the pan has little holes in it dust over paper towel. (I attached a link of the type of pan I used).

2. Mix all dry ingredients in large bowl of electric mixer. Pour warm water (110 degrees F) and olive oil into mixing bowl. Mix until just blended. Scrape bowl and beaters then beat at high speed for 2 minutes.

3. Spoon dough into prepared pan and spread it out. Cover with a light cloth and let rise in a warm place (about 80 degrees F) for about 40 - 50 minutes or until dough has slightly more than doubled in size.

4. Place rack in lower third of oven. Preheat to 400 degrees F while bread is rising (do not use a convection oven because it will brown the bread to quickly).

5. Bake bread in center of preheated oven for 35 - 40 minutes. Bread should have a hollow sound when tapped on the sides. Instand read thermometer should register 205 - 215 degrees F. Bread should be light golden color. You can bake it longer to make a thicker crust; the color will deepen and the internal will continue to rise. Remove bread from pan and cool on a rack at least 15 minutes before slicing.

Loaves can be stored in refrigerator for up to 2 days or freezer for up to 3 weeks. Wrap well in plastic wrap and then foil. Rewarm in 350 degree preheated oven. Wrap in foil if you do not want a crisp crust (but open the foil for the last 5 minutes).

Bread Pan:

http://www.amazon .com/gp/product/B00004R91...glance&n=284507

Chicago Metallic Professional Non-Stick Perforated Bread Pan

Book I got the recipe from:

http://www.amazon .com/gp/product/157284081...de=xm2&n=283155

Gluten Free Baking Classics - by Annalise Roberts (Forward by Dr. Peter Green)

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Thank you! Now, do you suppose we could make it in a regular loaf pan or hot dog bun pan? I haven't even tried it and already I'm sabotaging my own efforts. :ph34r:

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I ask that ? in my personal e-mail and the answer was NO for hotdog or burger buns...... So if anyone knows anything different be sure to let us all know.....

mamaw

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Thanks Mamaw for the tip about not using it for buns. Maybe I'll try it one day when I need more breadcrumbs so either it'll work, or I'll get some breadcrumbs out of my efforts. :lol:

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Grrrrr.. you are not going to believe what happened! I had the whole thing prepped and it proofed beautifully in a cake pan. I had been preheating my oven and we were upstairs with my son. All of a sudden dh smelled gas in the air. Our oven died!!!! It was pumping gas thru but it was lighting the element and we are not sure why. I hate wasting these expensive ingredients! I will be trying again on Monday at my moms house. I will see how it comes out then.

Sorry I dont have better news! I was so excited for it!!!

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