Gluten-free Peasant Bread
Excellent for toasting, this no-knead yeast bread is perfect for egg sandwiches!
Ingredients:
- 1 packet active baking yeast
- 1 tsp granulated sugar
- 1/2 cup warm (110-115 degrees) water
- 4 cups gluten free flour
- 2 tsp kosher salt
- 1 3/4 cup water
- 2 tbsp honey
- 2 large eggs, slightly beaten
- 2 tbsp olive oil
- 1 tsp white wine or apple cider vinegar
- Butter or olive oil for greasing
Equipment:
- Pyrex measuring cups
- Dry-measure measuring cup
- Measuring spoons
- Whisk
- Candy thermometer
- Stirring spoon or scraper
- Large mixing bowl
- 1.5 litre Pyrex glass bowl or two 1 litre Pyrex bowls
How to:
In a glass measuring cup, measure ½ cup warm water at 110-115 degrees (use candy thermometer). Stir in 1 tsp granulated sugar until dissolved. Sprinkle yeast on top of the water. Do not stir. Allow to proof, about 15 minutes. The level of the water will rise and the yeast will form a head on top of the water. When it reaches the 2 cup mark, it’s ready. While you wait, whisk the flour and salt together in large mixing bowl. Grease the pyrex bowl(s). You will bake the bread in these. Assemble the remaining ingredients. When the yeast mixture is ready, quickly pour it and the remaining ingredients into the flour and stir with spoon or scraper to combine. Scrape into the Pyrex bowl(s). In a very warm spot, allow the dough to rise until it is above the rim of the bowl(s). It may take 45 minutes or more. Before it finishes rising, begin to preheat the oven to 425 degrees. Once it has risen, immediately center in the fully heated oven. Bake for 15 minutes. Reduce temperature to 375 degrees and bake for about 20
minutes more. It should be medium brown. Invert onto a cooling rack and remove bowl. Allow to cool for 20 minutes before slicing.
