Gluten-Free Makeovers by Beth Hillson Read Free Book Online Page B

reached the top of the pan.
    Preheat the oven to 375°F. Set the pan on a cookie sheet. Brush with the egg wash and sprinkle with sesame seeds if using. Bake for 40 to 45 minutes, until the top is golden and a cake tester inserted nearly to the bottom of the bread comes out without sticky crumbs. If the top browns before the center is cooked, cover loosely with aluminum foil for remainder of the baking time.
    Remove from the oven and set on a wire rack to cool completely without removing the side of the pan. When cool, remove the side, slice the bread, and serve.
    Leftover challah may be frozen.
Shortcut:
    Make several batches of Bread Flour #2 and parcel 5¾ cups of the blend into individual zip-top bags. Label the contents and note the additional ingredients needed to make this recipe. It puts you that much closer to freshly baked challah when you want it.
Croissants
MAKES 18 TO 24 CROISSANTS
    These delectable crescents transport me back to my gluten-filled days of sitting in cafés in Paris. The flaky outer layers coupled with soft yeasty interior brings back memories of those croissants of yesteryear. While this is not a true puff pastry with all the traditional “turns,” it is very close. Next stop—Paris!
    4 cups Bread Flour #1 (page 15)
    1½ teaspoons xanthan gum
    4 teaspoons instant active or active dry yeast
    ⅓ cup sugar
    1 cup warm milk, soy milk, or water (105° to 110°F)
    2 large eggs
    4 tablespoons (½ stick) unsalted butter or non-dairy buttery spread, melted
    12 tablespoons cold unsalted butter or vegetable shortening, cut into small pieces
    1 large egg, lightly beaten with 1 tablespoon water for egg wash
Optional Filling
    ½ cup seedless raspberry jam, softened briefly in microwave
    ½ cup mini chocolate chips
    ½ cup chopped pecans or walnuts
    Combine the flour blend and xanthan gum in a large bowl. Scoop 1 cup of the flour mixture into a medium mixing bowl. Add the yeast and sugar and blend thoroughly. Combine the milk and eggs in a separate bowl and add to the dry ingredients. Add the melted butter and beat until smooth. Set aside.
    Using a mixer or food processor, cut the cold butter into the remaining flour mixture until the butter pieces are the size of large peas. Pour the liquid batter into the flour mixture and stir or beat until moistened throughout. Scrape the dough into a bowl large enough to allow for doubling in size. Cover and refrigerate for 4 hours or overnight.
    Remove the dough from the refrigerator and divide into three equal parts. Wrap two pieces in plastic wrap and refrigerate. Roll the third piece into a 12-inch circle. Cut into six or eight pie-shaped wedges. Brush with jam and sprinkle with chocolate chips and nuts, if using. Roll the wedge toward the point. Shape into a crescent by curving the edges away from you. Set on a baking sheet lined with parchment paper. Repeat with the remaining pieces of dough. Cover with plastic wrap and let rise at room temperature until doubled. (This may take 1 to 2 hours if the room is cool.)
    Preheat the oven to 400°F. Brush each croissant with egg wash. Place the croissants in the oven and immediately lower the temperature to 350°F. Bake for 15 to 20 minutes, until golden.
    Tips : If using a non-dairy butter spread, cut and freeze for 15 minutes before using.
    Avoid pressing or kneading the dough with your hands as this will soften the butter. Cold butter produces a flakier, lighter crust.
Delicious Slicing Bread
MAKES 1 LOAF
    This all-purpose bread makes great sandwiches and toast and is the basis for the Apple Caramel Monkey Bread on page 33. It was inspired out of necessity, for who among us doesn’t need a great sandwich bread? This is a staple in my kitchen.
    3⅓ cups Bread Flour #1 (page 15)
    ½ cup non-fat dry milk powder (see Pantry, page 275), or milk substitute
    ½ cup lightly packed light brown sugar
    2¼ teaspoons instant active or active dry yeast
    1½ cups plus 2 tablespoons water (105° to 110°F)
    2 large eggs
    ¼ cup