I don’t usually post twice in one day, but this just never happens, not in my kitchen anyway…
I baked a loaf of Gluten Free bread today from a mix by Bob’s Red Mill called “Homemade Wonderful Bread.” But, as per usual I doctored it up.
To the mix I added the following:
1/2 tsp. salt
3 tbs. pure honey
6 guinea hen eggs ~~~ (BTW, 2 GHE = 1 XLHE of course, you can use three hen’s eggs, but you won’t get the beautiful golden “egg bread” color)
1/2 cup Bob’s Red Mill Gluten Free quick cooking oats
1/2 to 1 cup golden raisins (use to your taste)
Note: I subbed in organic soy milk per amount asked for in recipe
I followed the directions on the bag for preparation, but proofed my yeast in the warmed milk and honey.
The bread rose, and rose, AND ROSE! Here’s what happened!
It was supposed rise for a whole hour, but looked really fine in about 4o minutes. So I took it out of the oven and then heated to 375 degrees. I placed the loaf back into the heated oven, closed the door and came back to take a quick peek about one half hour later.
SHOCK! When baking bread you expect it to rise some more with baking, but this was doubling in size once again! The loaf finished baking in only 47 minutes so I removed it from the oven.
So here you see my VERY HAPPY LOAF of
GF Oatmeal Golden Raisin Bread
So how happy is homemade GF Oatmeal Golden Raisin Bread? Well I cut off a slice and found that it was…
THIS happy!
Have a great weekend everyone!
Life on the Farmlet 
I want a piece of HAPPY BREAD!
Pam, I’d love to share it, but you will have to come here to get it! It won’t take mailing I’m afraid.
This is gorgeous, Lynda. I never would have thought gluten free could possibly rise that much. 😀
You’re not the only one. I was very surprised at what happened because this isn’t the norm! Then when I sliced it and the face came out, well I just had to share it then. Hahaha!
Well – I was going to read some more, but now I have to go eat. You’ve made me hungry with this post but I’m bound to be disappointed with whatever I eat now. 🙂
Ha! Don’t be. Actually, the bread was awesome in texture and taste, but for RAISIN bread it needed more raisins. Under normal raising conditions it would have been just right, but because of the double action of the yeast, well it could have stood more raisins. You watch the next time I will add more raisins and it will be a brick instead of a nice puffy loaf. 😀