Subj : Recipe
To   : Shawn Highfield
From : Sean Dennis
Date : Sun Feb 28 2021 21:14:10

Hi Shawn,

Found this recipe and got it for you.  This was an absolute PITA to get
into MM but it was worth it.  It's from Peugot (yes, -that- Peugot) and
I thought it might be good for Andrea.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Gluten-Free Bread
 Categories: Breads, Seandennis
      Yield: 1 Loaf
 
    450 g  (1 lb.) gluten-free flour
           --special bread mixture or
           --rice flour, millet flour,
           --buckwheat flour, chestnut
           --flour, et cetera
      2    Pinches of salt
    450 ml (15 oz) warm water
           Sachet of gluten-free
           --baker's yeast
           Pinch of bicarbonate of soda
           Olive oil
 
  Start by activating the gluten-free baker's yeast in some warm water
  for a dozen minutes and then add the rest of the water.
  
  In a food processor bowl or recipient, add the flour, salt and
  bicarbonate of soda, the oil and finally the water with the yeast.
  
  Mix with a spoon or food processor for a dozen minutes.
  
  Pour the dough into a recipient and cover with a damp cloth or food
  wrap. Place the recipient in a warm, humid room or near a gentle heat
  source.
  
  Prove for 1 1/2 to 2 hours until the dough has doubled in volume.
  
  After proving the dough, place in a suitable bread tin and preheat
  your oven to 220 degrees C/430 degrees F.
  
  Score the top of the dough with a knife and brush with some olive oil.
  
  Bake in the oven for approximately 40 minutes.
  
  After baking, allow the bread to cool on a wire rack.
  
  
  *** The secrets to mouth-watering gluten-free bread ***
  
  * Use a bread tin
  
  Gluten-free bread is runnier and less elastic than traditional
  bread.If you try baking it on an oven tray, it is likely to collapse
  and spread out like a pancake. If you do not have a bread machine,
  choose abread tin with a lid to bake the dough. Another tip: the
  Appolia ceramic baking tray+ allows you to make three different types
  of bread. Its lid is not enamelled on the inside and is specally
  designed to recreate the level of humidity that is essential for
  baking moist bread.
  
  
  * Warm water for the yeast
  
  Before you get started on the dough, you must mix the baker's yeast in
  some warm water (approximately 40C/104F ) for 5 to 10 minutes.The
  water should not be too hot, otherwise it could kill the
  micro-organisms in the yeast.
  
  
  * Keep the proportions under control
  
  To produce a soft and malleable dough, make sure that you always have
  the same amount of water and flour.  For example, for 500 g flour,
  add 500 ml of water to the dough.
  
  
  * Prove once in a warm, humid room
  
  Unlike traditional bread dough, you only need to prove gluten-free
  bread dough once.  To speed up the process, allow the dough to prove
  in a warm, humid room away from any draughts, such as a bathroom, or
  put in a salad bowl, cover with a damp cloth and leave near a heat
  source.
  
  
  * A water recipient in the oven
  
  To prevent the bread from being too dry, another tip involves placing
  a suitable recipient of water in the oven during baking to guarantee
  a soft bread centre and a crunchy crust!
  
  
  * Cooling rack
  
  Once the bread has been baked, quickly remove from the tin and place
  on a rack so that the moisture can completely escape without any
  danger of making the bread go soggy.
  
  + = https://tinyurl.com/yaypmrla (peugot-saveurs.com)
  
  From: https://tinyurl.com/yauh4tm4 (peugot-saveurs.com)
  
  MM'd (and slightly Americanized) by Sean Dennis (1:18/200@Fidonet) on
  26 February 2021.
 
MMMMM
 
Later,
Sean

.... I haven't lost my mind; it's backed up on tape somewhere!
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