I love bread. It's that simple. Elimination of wheat from your diet leaves you few choices in the bread department, or so I thought. I've been able to buy spelt bread at the grocery store, and I can't really tell the difference when it comes to toast or a sandwich. But, I want more than toast or bread for a sandwich. I want some homemade delicious bread to have with a pasta (rice pasta of course) dinner. So I found this recipe and made some substitutions and additions. This is what I got:
It was downright delicious! It was not hard to make. If you're already a bread maker, it's a breeze. If you're not, it's a good first try at making your own. It only rises a half hour, and it seems it would be hard to totally fail.
The dough ends up being a bit sticky, so the addition of flour when you're kneading it is very helpful Not too much, not too little when you add it. I also opted for less cooking, so less crunchy.
Ingredients
- 1 teaspoon white sugar (3/4 teaspoon agava nectar)
- 1 (.25 ounce) package active dry yeast
- 1/3 cup warm water (110 degrees F/45 degrees C)
- 2 cups all-purpose flour (or spelt flour)
- 2 tablespoons olive oil
- ¼ – ½ teaspoon kosher salt
- 1 tablespoon or more Italian seasoning (I also added and extra teaspoon
of dried basil)
- optional – chopped cured black olives
Directions
- In a small bowl, dissolve sugar (agava) and yeast in warm
water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with flour;
stir well to combine. Stir in additional water, 1 tablespoon at a time,
until all of the flour is absorbed. When the dough has pulled together, (this
is where I added the olives) turn it out onto a lightly floured surface
and knead briefly for about 1 minute.
- Lightly oil a large bowl, place the dough in the bowl
and turn to coat with oil. Cover with a damp cloth and let rise in a warm
place until doubled in volume, about 30 minutes.
- Preheat oven to 475 degrees F.
- Deflate the dough and turn it out onto a lightly
floured surface; knead briefly. Pat or roll the dough into a sheet and
place on a lightly greased baking sheet. Brush the dough with oil and
sprinkle with kosher salt and dried herbs.
This recipe will go into my cookbook. Don't hold your breath though. It's just in the thought stages!
I'm gonna try that, looks so good.
Posted by: Terry | May 06, 2010 at 03:43 PM
um, sorry ...... you have left me no choice but to hold my breath! hurry! hurry!
See you soon I hope. 3 more weeks and I'm outta here! :)
Posted by: Sally Holdman-Bellavance | May 07, 2010 at 11:05 AM
That looks delicious! I'll be trying it soon.
Posted by: lynn | May 07, 2010 at 10:19 PM