Wednesday, September 23, 2009

Artisan Herb Bread

I baked this today because I had an craving for BREAD!
We had it for supper along with baked salmon (done on the BBQ because it was so hot out), fresh sliced tomatoes and stir fried vegetables.
When fresh, this bread is so soft and tasty that you could serve it "gluten people" without apology. :)
Remember with yeast bread recipes: This bread turns out beautifully for me, but I live at a high altitude and in a dry climate. You may have to adjust the amount of liquids used to suit where you live.


1 cup tapioca starch
3/4 cup potato starch
1 1/2 cup rice flour
1 Tbsp yeast
2 Tbsp sugar
1 tsp xanthan gum
1 tsp sea salt
1 Tbsp psylliam husks
1 tsp basil
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
3 Tbsp fresh chives, diced (or 3 tsp dried)
1 egg
1 1/2 cups warm water
1/4 cup olive oil

olive oil
sesame seeds or poppy seeds

-Sift all dry ingredients together (including yeast and seasoning) in a mixing bowl. Add egg, oil and warm water all together and mix on medium for 3 min.
-Cover bowl and let rise for 10 min.
-Turn oven on to 425 degrees and grease a 9" round cake pan.
-Stir batter down and scrape into greased round pan. Smooth the top and drizzle with olive oil. Spread oil around with your fingers, smoothing the top as you do so. Sprinkle with your choice of topping: sesame or poppy seeds.
-Let rise another 10 min or until slightly above the level of the cake pan.
-Bake for 30 min or until golden brown on top and the loaf sounds hollow when tapped.
-Let cool before slicing.

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