Dough – Life on the Farmlet

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