Would you like to know something? {Don’t answer that} I really, really like yeast bread. I like almost everything about it — the taste, the smell, the texture. The romance. … more
Would you like to know something? {Don’t answer that} I really, really like yeast bread. I like almost everything about it — the taste, the smell, the texture. The romance.
Would you like to know something else? {Don’t answer that} I know many of you think yeast is scary, so you do not like it or won’t make it {and, yes, I know that many of you can’t tolerate yeast for one reason or another}. I believe that yeast may seem scary for a number of reasons. Chief among them:
1. It’s alive. And it could also be dead if you’re not careful {that’s what she said}.
2. You have to feed it. Most of us already have enough mouths to feed. {reluctantly nodding agreement}
3. There is a very big one-hit-wonder appliance, and its name is Bread Machine. It comes bearing a message: Yeast bread is so mysterious, you need this thing to make it for you. This big, counter-hogging, cabinet-cramping, loaf-with-a-hole-in-it-making appliance.
4. It takes time. And … we have a winner.
I’m with you on the time thing.
I work from home. Well, I’m at home quite often. And if blogging and cookbook stuff work {I’m busy and tired, but I have no idea how to answer the What-Do-You-Do question at cocktail parties, but I don’t work as a lawyer any more so when am I really going to cocktail parties any more anyway}, I work from home.
The point is this: I have the time for yeast, and its long, slow rise. I have a bunch of different tried and true methods for getting it to cooperate in rising, and I don’t even mind it. But I get why you might differ. And sometimes I need a shortcut, too. At the very least, I like having a shortcut in my back pocket, so I’m prepared. Like a Girl Scout. Isn’t that the Girl Scout creed or something? I don’t know. These days, whenever I think of the Girl Scouts, all I think of is their damn cookies that I can’t buy. Do you have any idea how many times I have thought about making some version of GF Girl Scout cookies? But it’s been done & for some reason I’m just not into it.
It ‘s like this. If my cookbook proposal is going this-a-way, gluten-free Girl Scout Cookies are that-a-way. And I have other things I prefer to spend my time on.
Like whipping up a loaf of Quick {Sandwich} Bread.
This bread is moist and chewy on the inside, with a really nice substantial crust on the outside. It does require eggs and dairy {I have not tested this egg-free or dairy-free, and I can’t see it being made egg-free}, & you are going to have to separate some eggs & beat some egg whites. But other than that, it’s your basic dump and bake quick bread. And the results are nothing short of spectacular.
If any of you have favorite egg and dairy substitutes for those ingredients in the recipe, be a dear and drop a comment about it so everyone can benefit {well, so everyone who needs that sort of intel can benefit}.
Sound good? Let’s get started.
- 4 egg whites, at room temperature, divided
- ¼ teaspoon cream of tartar
- 3 cups all-purpose gluten-free flour (I use Better Batter)
- 1½ teaspoons xanthan gum (omit if using Better Batter)
- 1 teaspoon kosher salt
- 5 tablespoons whey powder (egg protein powder or soy powder are good nondairy substitutes)
- 4 teaspoons baking powder
- 6 tablespoons unsalted butter, at room temperature (nondairy is okay)
- 2 tablespoons honey
- 2 teaspoons cider vinegar
- 1½ cups milk, at room temperature (low-fat is fine, nonfat is not, nondairy is okay)
- Preheat your oven to 375 degrees Fahrenheit. Grease well a 9 x 5-inch loaf pan with either unsalted butter or vegetable shortening. Set it aside.
- In the bowl of your stand mixer fitted with the whisk attachment, beat 2 of the egg whites on high until stiff (but not dry) peaks form, adding the cream of tartar about halfway through. With a silicone spatula, gently scrape the beaten egg whites into a medium sized bowl and set the bowl aside.
- Again in the bowl of your stand mixer, now fitted with the paddle attachment, combine the flour, xanthan gum, salt, whey powder and baking powder. Add the butter, honey, vinegar, the 2 remaining egg whites, and milk to the dry ingredients one at a time, mixing well after each addition. With the mixer on low speed, beat until the dry ingredients and the wet ingredients begin to come together. Turn up the speed, and beat until the mixture becomes smooth. It will be stiff and thick. Add one third of the egg whites to the dough, and slowly mix using the paddle attachment until the egg whites are incorporated into the batter.
- Remove the bowl from the mixer, and gently fold the remaining egg whites into the batter until nearly no white streaks remain. It is more important that the egg whites not get deflated than it is to rid the batter of every white streak, so if a few white streaks remain so be it.
- With a silicone spatula, scrape the dough into the prepared loaf pan. Wet the spatula and use it to smooth out the top of the batter. Grease the underside of a piece of aluminum foil and tent the loaf pan with it.
- Place the loaf pan in the center of the preheated oven, and bake for about 50 to 60 minutes (rotating once during baking). Remove the foil and continue to bake until the top is brown and a toothpick inserted into the center comes out clean.
- Cool for a few minutes in the pan, and then turn out onto a wire rack to cool completely before slicing.
How about some old fashioned inspiration in the Book Proposal Department? What other sorts of quick-breads would you like to see? I’m thinkin’ both sweet and savory sandwich breads.
And I’d love to hear your thoughts on how this recipe looks to you, and how it goes when you give it a spin! Comment me, would you? You know how I love to hear from you.
xoxo
Nicole
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