While I don’t love recipes that are preceded by long posts, this Country Style Gluten Free Bread has a special story I feel is important to share.
It involves me getting a little bit personal: On Saturday night, March 21st, I logged into Facebook after Shabbat to see a post announcing that my incredible great aunt Ruth had passed away. Knowing my dad was extremely close with her and assuming no one had told him yet, I did what no kid should ever have to do, I called my him to share the news of her passing. ⠀
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My aunt Ruth was an one hell of a woman. She was a 911 dispatcher, rescued abused dogs and acted as a supportive mother to everyone she met. Not being home to hug my dad close during this time has been really difficult and to be honest I wasn’t coping well Sunday. ⠀
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To bring a little Aunt Ruth into my Jerusalem apartment I decided to do some baking. She was ALWAYS making something- usually biscuits served up with a side of chocolate milk and a bear hug. Unfortunately, I couldn’t find enough butter to make biscuits she would approve of (all the stores near me are out) so I made this gluten free country style bread instead. ⠀
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I’ll miss her forever but I am happy to know she’s no longer in pain from her longtime battle with cancer. I’m thankful for the time I had with her and that she instilled me with a true love for southern comfort foods.
Herbs & Butter Country Style Bread
Equipment
- A large bowl
- A fork
- Two loaf pans or a baking sheet
Ingredients
- 500 grams of your favorite glutenf free bread flour I used GFree
- 2 eggs
- 1.5 cups water
- 4 tsp yeast
- 2/3 cup oil
- 2 tsp sugar
- 1 tsp salt
Optional
- 3 tbsp butter
- 2-3 tsp rosemary
- 2-3 teeth garlic finely chopped
Instructions
- In a bowl, combine all of the ingredients other than the flour using a mixer or just a fork.
- Once combined, add in the flour and mix for 4 minutes
- Let the dough rise for approx. 45 minutes or until it doubles in size. Best to do this in a warm area.
- If you would like to add herbs and butter, you can sautee the rosemary and finely chopped garlic in butter for 3-4 minutes or until the garlic is lightly toasted.
- Preheat the oven to 180 degrees C.
- Split the dough into two, mix in the herb butter and pour 1/2 of the batter into each of your loaf pans or onto a baking sheet. It should be a wet batter that would stick to your fingers but not soo thin that it would spread like a pancake or brownie batter.
- Bake for 55 minutes or until the outside is golden and makes a hollow noise when tapped.
- Allow to cool and dig in! Goes great with eggs for toast in the morning or alongside pasta.
Want to try something a little more challenging? How about sourdough!
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