Monday, 18 June 2012

Bread and why I can't live without it ...

Happy Monday, Everyone!

We had a fantastic weekend involving visiting, garage saling, baking, celebrating the fathers in our lives, and--at least for Ms. Bumble and her hubby--driving driving DRIVING!  Good times were had by all and we hope your weekends' were fabulous as well!

After every weekend comes the dreaded M-word: Monday.  BUT never fear!  We have something to share with you that will make your Monday into a FUNday (cheesy? TOO BAD!)

What is it, you might ask, that could possibly lift my sunken spirits on this most odious day of the week?  The answer is simple: Bread.  What's not to love about bread?  It smells good, tastes good, and can be very nutritious--not to mention that for most of us, bread is a major component of at least one meal per day.  This bread recipe is vegan and GF (bonus!) and is SO easy to make you really just have to give it a go!  It is a yeasty flatbread and believe it or not it stays flexible, soft, and chewy even though it is GF!
I found the root recipe for this bread at (Thanks, Penny!) and had to try it right away.

Flatbread: Vegan, GF, and Fast!

1/2 cups brown rise flour
1/2 cup millet flour
1/2 cup potato starch
1/2 cup tapioca starch
2 tbsp yeast
4 tsp xantham gum (can use guar gum but yields a denser, more chewy bread)
1 1/2 cups warm water
3 teaspons liquid sweetner (honey, agave, maple syrup)
2 tsp olive oil
2 tsp apple cider vinegar
1 tsp salt
Spices if desired (don't overburden your dough)

Pre-heat oven to 400F
Step 1: Mix all dry ingredients together well.
Step 2: Combine all wet ingredients in a separate bowl.  Add to dry and mix well.
You will have a sticky dough that holds to itself.  Pour/scoop this dough out onto a baking sheet that has been lined with PARCHMENT PAPER (trust me on this: use parchment paper and nothing else!  It is crucial~) and use a spatula dipped in warm water to help you spread the dough out into a rectangular shape on the tray.  When you have it spread out evenly, place in your oven and bake for approximately 35 minutes or until golden brown on top.  You will likely see bubbles forming in the dough suring baking: this is good!  When it has cooked, remove it from the oven on the tray and let cool for 20-30 minutes before cutting.
[ The original recipe doesn't call for you to allow the yeast to proof in the warm water and honey mixtures so I haven't done this HOWEVER feel free to try it out because I suspect it will yield a fluffier bread!]

Flatbread: finished!
Ms. Rabbit and Ms. Bumble used these little flatbreads to make pizzas this weekend (carmalized onions, sauteed mushrooms, garlic, olive oil! mmmmm) but you could do any number of things with them!  While they are fresh, they are flexible enough to be used as hotdog buns!  You could grill up some veggies and make a delicious open faced sandwich. You would even take the sweeter path and lightly brush the top with some vegan margarine (Earth Balance or Becel vegan margarine) and sprinle some cinnamon sugar on there and have a nice, warm, oven toasted "french toast" in the morning!

I know these will be a staple in my home from now on and I hope you enjoy them!  If you find a new way to use the finished bread or try your hand at modifying the base recipe (successfully or not!) we would love to hear from you! Drop us a line in the comment box below!

Happy Monday! xx
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