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I Did It... I Made Bread!

jkmunchkin

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jkmunchkin Rising Star
jkmunchkin
Posted

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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Smunkeemom Enthusiast
Smunkeemom
Posted

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

penguin Community Regular
penguin
Posted
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

Cheri A Contributor
Cheri A
Posted

Congrats!! Yes, please share the recipe..

Ksmith Contributor
Ksmith
Posted

Yes indeed...share the recipe! How mean to tell of how yummy it is...what a tease! :)

:):):)

~K

jkmunchkin Rising Star
jkmunchkin
Posted
  • Author
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!

jenvan Collaborator
jenvan
Posted

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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mamaw Community Regular
mamaw
Posted

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

2Boys4Me Enthusiast
2Boys4Me
Posted

It's the next day already...where's the recipe? Can you tell we're anxious? :lol:

jkmunchkin Rising Star
jkmunchkin
Posted
  • Author

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:

Open Original Shared Link

Chicago Metallic Professional Non-Stick Perforated Bread Pan

Book I got the recipe from:

Open Original Shared Link

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

mouse Enthusiast
mouse
Posted

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.

BRUMI1968 Collaborator
BRUMI1968
Posted

anything I can sub for potato starch?

2Boys4Me Enthusiast
2Boys4Me
Posted

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.

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

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?

2Boys4Me Enthusiast
2Boys4Me
Posted
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?

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

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??

2Boys4Me Enthusiast
2Boys4Me
Posted

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.

mamaw Community Regular
mamaw
Posted

I just PM'd her about the recipe (salt amt & etc) so hopefully we will have an answer to the ????/

mamaw

jkmunchkin Rising Star
jkmunchkin
Posted
  • Author

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:

Open Original Shared Link

Chicago Metallic Professional Non-Stick Perforated Bread Pan

Book I got the recipe from:

Open Original Shared Link

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

2Boys4Me Enthusiast
2Boys4Me
Posted

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:

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

Thanks! I now have all the ingredients and will make my attempt tonite.. I dont know what will happen without the french loaf pan.. but i will try

mamaw Community Regular
mamaw
Posted

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

2Boys4Me Enthusiast
2Boys4Me
Posted

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:

2Boys4Me Enthusiast
2Boys4Me
Posted

TinkerbellSwt - how did your bread turn out w/o the french bread pan?

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

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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