Perfect Sandwich Bread

I have another bread recipe up on this blog, but I can't resist trying any new recipe that catches my fancy.   This one did, but of course I totally modified it and came up with my own mix of flours and grains.  Steve loves the texture of the whole millet and amaranth grains inside, and the dusting of teff grains on the top.  The kids say it has an amazing flavor and is yummy to eat even cold from the fridge (every other gluten/corn/dairy free bread I've ever made or eaten is honestly best either warm or toasted - so this is a HUGE plus).  My personal favorite features are how easy it is to whip up in my beautiful new KitchenAid and also how it slices perfectly without any crumbling! 

 

PERFECT SANDWICH BREAD

1 ½ cups sorghum flour

1 ½ cups millet flour

1 ½ cups tapioca starch

1 cup potato starch

½ cup amaranth or quinoa flour

½ cup brown rice flour

4 ½ tsp. guar gum

4 tsp. sea salt

2 Tbsp. + ½ tsp. active dry yeast

½ tsp. cream of tartar

4 Tbsp. pure cane sugar or raw sugar

3 cups warm water (I sub in 1 cup of bone broth)

½ cup grapeseed oil

2 tsp. apple cider vinegar

4 egg whites, beaten with a whisk

¼ cup whole millet

2 Tbsp. amaranth grains

2-3 tsp. teff grains for dusting tops (optional)

What the dough should look like.  Pretty mixer, huh?

Grease two bread pans (I use the tall ones from King ArthurFlour) and set aside.  Turn oven on to 200*.  Put an ovenproof bowl of warm water on the lower rack.  Combine dry ingredients in the bowl of a good stand mixer.  Whisk to combine.  Add oil, vinegar, egg whites, and warm water to the mixer as it runs on low speed.  Scrape down sides of bowl and turn mixer up to at least half speed and mix for 6-8 minutes until a semi-stiff dough has formed (may have to add ¼ cup more warm water, depending on humidity in the house).  Turn off the oven, leaving the water inside.   Divide dough between loaf pans, place in warm oven, and cover with a clean dish towel.  Let rise for 30 minutes.  Remove covered pans from oven to stove top to finish rising.  Remove water from oven. Preheat oven to 375*.  After 15 minutes, uncover pans,  and bake for about 45 minutes, until a toothpick inserted in center comes out clean, bread sounds hollow when tapped, and/or when a meat thermometer inserted in center reads 200*.  The outside will form a nice brown crust.  Cool the pans on wire racks for 10 minutes.  Remove bread from pans and cool for another 10-15 minutes before cutting.  Cool completely before storing in a plastic bag.   Can be stored on counter top for 2-3 days, and in fridge for 10 days.  This bread freezes well.


Linked to Living Well Wednesdays      

Ketchup

Ah the life of a mom of a corn free kid... sigh....lol. My latest venture has been in ketchup making.  Since going corn free, we have found that there is not a commercial ketchup that is safe for Amanda.  What 5 year old can eat fresh french fries or hash browns or tenderloins without ketchup?  I decided to use some of the abundance of tomatoes from our garden to try this recipe.  I am happy to say it was a HUGE hit with Mandie!  It takes a bit of time, but with the last of the tomatoes I am going to quarter them and freeze in gallon freezer bags for our next batch.  As it was simmering, it really smelled like I'd spilled a jug of Hunt's on the floor!  It is a bit thin, but I will play with adding a bit of guar gum.

HOMEMADE KETCHUP – free of gluten, dairy, corn

Makes about 1 pint

1 Tbsp. grapeseed oil

2 cloves of garlic, minced

 ½ yellow onion, chopped

4 lbs ripe tomatoes, cored and chopped

½ cup cider vinegar

2 tsp. sea salt

1 ½ tsp. freshly ground black pepper

¼ tsp. ground allspice

¼ tsp. ground cayenne pepper

¼ tsp. ground ginger

½ cup packed brown sugar*

1 Tbsp. molasses

Heat oil in a wide heavy-bottomed non-reactive pan over medium heat.  Add the onion and cook, stirring, occasionally, until translucent, about 3 minutes.  Add the garlic and cook for about one minute, stirring constantly.  Add the tomatoes, vinegar, salt, pepper, allspice, cayenne, and ginger and cook until the tomato pieces fall apart, about 20 minutes.

 Working in batches, puree in a blender until smooth, and strain through a food mill.  Stir in the brown sugar and molasses, return the mixture to the stove and cook again over medium heat, stirring often, until it thickens a bit more, about 30 minutes.  Taste for seasoning.

Let ketchup cool to room temp, where it will thicken a bit more, then transfer it to jars with tight fitting lids.  Will keep refrigerated for up to 2 weeks.  Can also be canned for longer storage.  I found it not so thick, so I added 1 tsp. of guar gum to thicken it a bit more.

*Domino brand sugar is pure cane sugar and not from GMO beets.

 

Linked to: Weekend Whatever Link Up #44