Caputo Gluten Free Focaccia

 Focaccia

Video here: https://youtu.be/fGQy7KOIu40?si=3jY2zRO_zTwUOkzP

In a stand mixer, add

500g Caputo Fiorglut flour 

10 g instant yeast

475 g cold tap water 

Mix on level 2 for a minute, scrape down, mix another minute. Then add:

18 grams salt. 

Mix on level 2 a minute. Then add: 

25g olive oil. 

Mix on low (level 2) until incorporated. Then put on med-high an mix for 5 minutes.

Meanwhile oil two round 10 inch cake pans (for two smaller breads), or one tall 11 inch springform pan, or something similar. The pan size doesn't really affect the bake time. 

Pour the batter into the pan(s) and use your fingers to spread it out and flatten. I like to use gloves coated in olive oil for this. 

Proof for 2 hours.

Top with oregano, rosemary, and flake salt. poke some divots with your fingers and then drizzle with olive oil. 

Then bake at 450 degrees for 15-23 minutes depending on your pans. Should be golden on top. 

Caputo GF Pizza

Gluten Free Pizza

500 g Caputo Gluten Free flour

8 g instant yeast

400 g warm water (about 120 degrees)

18 g Kosher salt 

26 g Olive Oil

Fit the stand mixer with the paddle attachment. 

In the bowl of your stand mixer place the flour and yeast. Whisk by hand to combine. 

Place in the stand mixer and add the water. Mix on low until combined, scraping down at least once.

Add olive oil, mix on low for a few seconds. 

Add salt, mix on low for a few seconds and then raise the mixer to medium-high and mix for 4 minutes. 

Oil a medium-size bowl, and scrape the pizza dough into the bowl. Using very well-oiled hands, loosely shape the dough into a round. 

Cover the bowl tightly with plastic and place in the oven set to proof mode for 90 minutes until doubled in size. 

Then divide into 2-3 balls, wrap in seran wrap and place in fridge until read to use. Remove an hour before you want to bake it. 

When ready to make pizza, preheat oven as hot as possible (550 usually) with the pizza steel for at least 30 minutes. 

Press out the dough into a circle on parchment paper on top of your pizza peel. Slide into oven with the parchment and bake for 7 minutes, removing parchment after 2 minutes.

Put the broiler on high for 3 minutes in between pizzas to make sure the oven is still hot! Then put it back at 550. 

Repeat parbaking other crusts.

Top each crust with sauce and cheese and slide back on the hot stone. Bake approx 5-7 more minutes but watch it so it doesn't burn. 

Patrick's Bread

420 g Better Batter Artisan flour blend

400g warm water

35 grams sugar/honey/molasses

11 g instant yeast

9 g salt

56 g olive oil

(alternate version calls for only 7g yeast and 1 T apple cider vinegar)

Mix in stand mixer, start slow and then whip on high for 6 minutes.

Cover bowl and let rest/hydrate for 20 minutes.

Form into a ball, maybe stretch and tuck a couple times and then place in floured bread basket.

Proof in proofer for 1 hour

Baking option 1: Preheat oven with a breadstone to 450 degrees. Make sure the stone/steel has 30 minutes to truly preheat. When bread is proofed, tip onto a parchment lined pizza peel, score bread, and place bread (with parchment) onto the hot stone. Add 4 ice cubes or spray loaf with water twice 7 minutes apart to create steam. Bake for 35-40 minutes.

Baking option 2: Preheat oven/stone to 475. Follow instructions in option 1 but after 25 minutes, turn heat down to 350 and bake for 40 more minutes. 

Baking option 3: Preheat oven and dutch oven to 475. Follow scoring instructions in option 1 but tip loaf into hot dutch oven.  Bake 25 minutes then turn down heat to 350, remove cover and bake another 40. 

 

 

Best GF artisan bread: with Caputo Fioreglut

 From SILVIASCUCINA

450 gr Caputo Fiore Glut GF flour

1×7 gr sachet of dry yeast

300 ml of luke warm water

1 teaspoon of  GF rice malt syrup (or honey/molasses)

1 tablespoon of extra-virgin olive oil

2 teaspoons of salt flakes

Mix flour, yeast, molasses, oil, and 250g water

Slowly add another 50g water (might need an additional 15-20g if it seems too crumbly) and then add the salt

Mix in stand mixer 3 minutes. It is drier than the Better Batter recipes. Form into a ball, sprinkle with flour and let rise in the proofer for 1 hour until doubled. 

Take out the dough and perform some stretch/tuck: 

From Silvia: Once the dough has proven, tip it onto a bench, dust with GF flour and stretch the dough into a rectangle.You will notice it will look slightly crumbly at this stage.Fold each side into the middle, then roll into a ball. Repeat two more times. You will notice that the more you fold and roll, the more it starts resembling wheat dough. Basically we are cheating this GF flour to act like wheat flour! Also the folding and rolling will ensure you a nicer crumbs, dotted with little holes, just like wheat sourdough.

Shape back into a ball put into bread basket dusted with flour. Proof in proofer about an hour until doubled. 

Meanwhile, heat open to 480 degrees. Prepare a cast iron dutch oven with a piece of parchment on the bottom. 

Once oven is hot and bread has risen, tip bread into dutch oven making sure the embossed side is on top. Make an x with a bread lame. 

Cover with lid and bake at 480 for 35 minutes. Then turn down heat to 420, remove lid and back another 15-20 ( I did 15 and then turned on broil for 2-3 minutes to darken top of loaf slightly. Watch very carefully if you do that so as not to burn your beautiful loaf!

Four Kings Cake (GF) to celebrate Martin Luther King

 

Mix together :

1 T plus 1t Instant yeast
zest of 1/2 orange
zest of 1 lemon
1/3 cup granulated sugar
270 grams warm water (1 cup plus 2 T) if using milk powder
*If not using milk powder, do 135grams of scalded and cooled milk and 135 grams of water*

455 Grams Gluten Free One to One Flour (I have used Caputo with success)
1 t salt
2 T dry milk powder if using (see above)
1 stick slightly softened butter cut into pieces 

Then add:
2 eggs, beaten
1/2 cup assorted dried fruits (I like cranberries, cherries, and chopped up apricots)
1/4 cup chopped walnuts 

Form into a loose ball--it will be sticky--and let rise on a buttered board in a warm place (or in the proofer) for 1-2 hours

After initial rise, form dough into a long strand and connect the ends into a crown. Do this directly on a parchment paper covered baking sheet Let rise on proofer (remove outer walls of proofer and just place the baking sheet on top of the warming proofer. Cover with tea towel and let rise 1 hour. 

Bake at 360 for 20 minutes.

Let cool and then hide the baby in the crown (just dig it in) and frost (make sure to cover your hole) and decorate with dried fruit and walnuts so it looks like a jeweled crown.

Frosting recipe (adjust to create desired consistency): 

2-2 1/2 cups powdered sugar 

3 T butter (soft)

3 T heavy cream

1 t vanilla

Whoever gets the baby in their slice gets to pick dinner for a week (or gets a prize) 

 

Panzanella

 

Savory French ToaST

 

Hot Cross Buns (from Elaine)

 Hot Cross Buns

1 cup dried fruit
2 tsp yeast (instant or active)
1 cup milk
5 Tbsp butter
3-4 Tbsp sugar
1 tsp salt
2 eggs
1/4 cup greek yogurt

1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground cardamom (freshly ground it possible)
1/4 tsp ground ginger
4-4 1/2 cups bread flour 

 Soak 1 cup dried fruit (currants, or raisins, or fruit bits) in warm water. Set aside

Scald 1 cup milk--bring to a boil then turn off heat, add  5 Tbsp unsalted butter (cold, cut into pieces)
Stir until mostly melted and the milk is just warm 

(If you don't have instant yeast, put 2 tsp active yeast in the warm milk/butter mixture until it gets bubbly)

Add 3-4 Tbsp sugar and 1 tsp salt to the milk/butter. Stir to dissolve

Add 2 eggs and 1/4 cup greek yogurt (the yogurt is optional). Beat until well mixed

 In a separate bowl, combine 2 cups bread flour and the 2 tsp instant yeast if you are using instant. Add 1 tsp cinnamon, 1/2 tsp freshly grated nutmeg, 1/2 tsp ground cardamom (freshly ground it possible), and 1/4 tsp ground ginger. 

(Drain the raisins and leave to drip in a strainer)

Add the egg/butter/milk to the flour mixture, stir vigorously.  Add 2 more cups of flour. Keep mixing until it starts to leave the sides of the bowl. The dough should be a little sticky, but if it is still wet,  add up to 1/2 cup more flour.  If you added the yogurt, you will probably use 4 1/2 cups flour. Start working it in with a spoon and then your hands. You want sticky dough but not wet. (You can use a big cuisinart with a dough blade or a stand mixer for this whole section but I just use my hands and knead it)

 If you have a picky child, remove 1/6 of the dough. Add the dried fruit to the remaining 5/6 of the dough, kneading it in. If the added dried fruit adds too much moisture, just sprinkle a little more flour in as you knead.

Keep kneading both doughs for a few minutes. No need to over-knead. Should still be a little sticky.

Put the fruited dough in a bowl and the plain dough in a different bowl. Cover each. Let sit for 5 minutes

Come back and pull all the edges into the center. Cover again, and do the same thing 5 minutes later. 

Cover and put in fridge overnight

 

EASTER MORNING--remove the dough and let it come to room temp (1-2 hours while you open easter baskets, etc)

Cut the dough into about 15-18 pieces (or if you divided the dough, cut the fruited dough into 12-15 pieces and the plain dough into 2-3). I used a scale and tried to make each bun 85-95 grams. 

Form the buns by flattening a piece, tucking and pinching, till you have a smooth round bun (nestle any runaway fruit back in).

Put on to baking sheet and let rise until almost doubled (about 60 minutes). If it's cool in your house, you can put it in the oven with the oven light on (but don't turn the oven on)

If the buns are rising in the oven, remove them before preheating. 

Preheat oven to 375

Beat an egg yolk with about 1 Tbsp milk or cream. Brush onto top of buns

Bake for 17-20 Minutes. Mine were done after 17. 

As they cool, make your icing (I just eyeball it with a little butter, milk, vanilla, and powdered sugar). You want it to be thick enough to hold its shape as you make the cross on top of the bun. 

Enjoy with scrambled eggs and a fruit salad. 

Chocolate Whole Wheat Bread

 

Healthy Pumpkin Bread

 I topped this with an oat crumble (oats, walnuts, brown sugar, and butter). Can be made in a square cake pan or in a loaf pan. For the square pan, check after 25 minutes

Three Kings Bread

 

Manjala's Indian Recipes

 

Molasses Bread

 

Gingerbread

 

Cinnamon Rolls

 

Banana Bread

 3 ripe bananas

1/2 cup honey/maple syrup

3 tablespoons canola oil 

1 1/2 cup whole wheat pastry

1 1/2 tsp baking soda 

1/4 tsp salt

3/4 cup walnuts

1 tsp vanilla 

Banana Bread from Biggoo

 

Banana Chocolate Chip Bread

 

Hot Cross Buns

In one bowl, combine
Yeast Mixture:
4 1/2 t of dried yeast
1 tsp white sugar
1 3/4 cups of warm milk (not hot!)

Let sit 5-10 minutes while it becomes frothy

In a bowl combine
4 cups flour (I used 2 cups all purpose and 2 cups whole wheat pastry)
pinch of salt

Then add
1/2 cup white sugar
1 t each of cinnamon, nutmeg, and all spice
a little orange peel is optional but might be nice

Work in 3.6 T of very soft but not melted butter

Add an egg into the yeast mixture

Then add the yeast/egg mixture into the dry ingredients. Throw in
1/2 cup golden raisins
1/2 cup other dried fruit (I used fruit bits)

Mix with a spatula and then with your fingers. The dough will be very sticky! Sticky is good! You can flour your hands occasionally as you work but expect the dough to stay very sticky. At no point will it be smooth and kneadable. Sticky=moist, bubbly buns!

When everything is combined, grease another bowl and pour in your sticky dough. Cover tightly with seran wrap and put in fridge overnight. If you are making all in one day, just cover with a tea towel on the counter until doubled.

Easter morning: Take out your dough and dump it on a floured board. Do not knead. Cut into 16 square buns. Put on greased cookie sheet and cover with tea towel for 30 minutes while the oven preheats to 400F.

Place buns on high part of oven (so bottom doesn't burn). Make sure they have room to rise though.

Bake 15-20 minutes (I did about 19).

Meanwhile simmmer your sugar syrup until it thickens a little (not too thick): 1/2 cup sugar, 1 t cinnamon, 1/2 t vanilla, and a scant 1/4 cup water

Make your icing for the crosses: about 1 cup powdered sugar with just enough milk (about a teaspoon or so) to make into icing.

When your buns are done, brush on the syrup and then make your crosses on top with the icing.

Eat warm with eggs. Happy Easter.

Dean Family Irish Soda Bread

3 cups whole wheat pastry flour
1 t salt
1 1/2 t baking powder
1 t soda
2 T sugar

1 stick butter (cold, cut into squares)
1 1/2 cups buttermilk (you might not use all of it)

1/2 cup currants soaked in 3 T water
1 T grated orange rind (use organic)

Mix together the dry ingredients, then cut in the butter. Add currant and orange rind. Then add the buttermilk. Start with 1 cup and add more as needed to make a kneedable dough. Flour a cutting board and your hands and kneed for a few minutes (add more flour if it is too sticky).

Butter a souffle pan and place dough inside. Cut a cross on the top and sprinkle with sugar. Bake at 350 for about 45 minutes. check it after 35 but you very well might have to go longer than 45. It is done when a knife comes out clean. If the top starts to brown too much, turn the heat down to 325.

If you don't have a souffle pan, I'm sure you can just bake it on a cookie sheet.