Daring Bakers - April 2014!

Our challenge this month was - fitting to this time of year - Easter Breads!

Our host was Wolf from Wolf's Den.

As I am starting to experiment with gluten free recipes and gluten free flours, I chose an Easter Bread recipe that I found in a little book of selected gluten free recipes called appropriately "the little book of Gluten-Free Baking" by Bromleigh House.

Easter Bread with cranberries and choc chips - gluten free

slightly adapted

55 ml warm water
60 gr granulated sugar plus 2 tsp
1/2 tbsp dry active yeast
125 gr gluten free flour mix (with xanthan gum)
100 gr buckwheat flour
2 eggs
1/2 tsp salt
20 ml olive oil
55 ml warm full fat cream
1/2 tsp apple cider vinegar
1/2 tsp vanilla
a little lemon and orange zest
juice of 1/2 lemon and 1/2 orange
1 cup dried cranberries
1/2 cup chocolate chips


* Grease a small loaf pan and cover the bottom with parchment paper. Grease that, as well.
* Combine the warm water, 2 tsp sugar and the yeast and set it aside until foamy.
* Mix together all the dry ingredients.
* Mix together all the wet ingredients and the zests.
* Slowly add the wets and the yeast in the dry ingredients and mix until combined. If it is too dry add some more warm water or juice. The dough will be soft and sticky.
*  Stir in the cranberries and the chips.
*Put the dough in the prepared pan and let it rise in a warm place.
* Preheat the oven to 180o C.
* Bake for 35 - 40 min. If the top is browning fast, cover with tin foil.
* Let it cool on a wire rack in the pan, just run a knife around the sides first.

Notes:
i) I don't use extra xanthan gum, because I don't really like it. The final product is a little crumblier, but I don't mind.
ii) The buckwheat flour doesn't rise much.
iii) I don't use vegetable oils, as it calls for in the original recipe, EVER!
iv) The choc chips I used are not gluten free. I am not intolerant, so I didn't mind. I just try to avoid gluten whenever possible. If indeed you are intolerant, just make the necessary adjustments.

It is quite tasty! A little on the dry side, which I attribute to the buckwheat flour.

Thank you for this challenge Wolf!

Louise!