Breads of the World

[venusillegitima6]

I thought I'd put some recipes of the breads I had made that all of you who like bread and making bread might like

I was diagnosed HFI when I was a baby and even though I really liked bread I was always reluctant to buy non-ordinary ones in bakeries. I even developed a sense of smell for breads, so whenever I sniff a bread, I can tell whether I can eat it or not. Otherntimes just by looking at it i can tell the same thing.

So, a couple of years ago I got this cookbook (or breadbook, hehe) and i made several breads that I could eat. I'll copy some of the recipes from the book.

So here's the first one that i made:

SCOTTISH MORNING ROLLS


(these rolls are best served warm, as soon as they are baked. In Scotland they are a firm favourite for breakfast with fried egg and bacon)

Ingrediants:
450g/1lb/4 cups unbleached plain white flour*, plus extra for dusting
10ml/2 teaspoon (tsp) salt
20g/ 3/4oz fresh yeast
150ml/ ¼ pint/ 2/3 cup lukewarm milk
150ml/ ¼ pint/ 2/3 cup lukewarm water
30ml/ 2 tablespoon (tbsp) milk, for glazing

MAKE 10 ROLLS

1. Sift the flour and salt together into a large bowl and make well in the centre. Mix the yeast with the milk, then mix in the water. Add to the centre of the flour and mix together to form a soft dough.
2. Knead the dough lightly in the bowl, then cover with lightly oiled clear film and leave to rise, in a warm place, for 1 hour, or until doubled in bulk. Turn the dough out on to a lightly floured surface and knock back.
3. Divide the dough into 10 equal pieces. Knead lightly and, using a rolling pin, shape each piece to a flat oval 10x7.5cm/4x3in or flat round 9cm/3 ½ in.
4. Transfer to the prepared baking sheets, spaced well apart and cover with oiled clear film. Leave to rise, in a warm place, for about 30min.
5. Meanwhile, preheat the oven to 200 C/400 F/Gas 6. Press each roll in the centre with three middle fingers to equalise the air bubbles and to help prevent blistering. Brush with milk and dust with flour. Bake for 15-20min or until lightly browned. Dust with more flour and cool slightly on a wire rack. Serve warm.

Bon HFI apetit!

*since I'm not sure what kind of flour "unbleached plain white flour" is and even if I can find it in my country/city (Serbia) I use the ordinary white flour for making bread. Maybe it's even the same thing, I don't know. The point is,if you don't know what kind of flour to use, use the one that you used before or the one that you know you have no problems with, just as long as it's white

[venusillegitima6]

CIABATTA


(this irregular-shaped Italian bread is so called because it looks like an old shoe or slipper. it is made of very wet dough flavoured with olive oil; cooking produces a bread with holes and a wonderfully chewy crust)

Ingrediants:

FOR THE BIGA STARTER
7g/ ¼ oz fresh yeast
175-200ml/ 6-7fl oz/ ¾-scant 1 cup lukewarm water
350g/12oz/3cups unbleached plain flour, plus extra for dusting

FOR THE DOUGH
15g/ ½ oz fresh yeast
400ml/14fl oz/ 1 2/3 cups lukewarm water
60ml/ 4 tbsp lukewarm milk
500g/1 ¼ lb/5 cups unbleached white bread flour
10ml/2 tsp salt
45ml/3 tbsp extra virgin olive oil

MAKES 3 LOAVES

1. Cream the yeast for the Biga starter with little of the water. Sift the flour into a large bowl. Gradually mix in the yeast mixture and sufficient of the remaining water to form a firm dough.
2. Turn out the Biga starter dough on to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Return the dough to the bowl, cover with lightly oiled clear film and leave in a warm place for 12-15 hours, or until the dough has risen and is starting to collapse.
3. Sprinkle 3 baking sheets with flour. Mix the yeast for the dough with a little of the water until creamy, then mix in the reminder. Add the yeast mixture to the Biga and gradually mix in.
4. Mix in the milk, beating thoroughly with a wooden spoon. Using your hand, gradually beat in the flour, lifting the dough as you mix. Mixing the dough will take 15min or more and form a very wet mix, impossible to knead on a work surface.
5. Beat in the salt and olive oil. Cover with lightly oiled clear film and leave to rise, in a warm place, for 1 ½ - 2 hours, or until doubled in bulk.
6. Using a spoon, carefully tip one-third of the dough at a time on to the prepared baking sheets, trying to avoid knocking back the dough in the process.
7. Using floured hands, shape into rough oblong loaf shapes, about 2.5cm/1in thick. Flatten slightly with splayed fingers. Sprinkle with flour and leave to rise in a warm place for 30min.
8. Meanwhile, preheat the oven to 220 C/425 F/Gas 7. Bake for 25-30min, or until golden brown and sounding hollow when tapped on the base. Transfer to a wire rack to cool.

[ukbill]

Perfect!

Just threw out my bread maker as it was not getting used.. have to buy another one now!

[colormist]

Bill, I just discovered how to make bread with a dutch oven. I don't know why I ever tried to use a breadmaker.

simplysogood.blogspot.com/2010/03/crusty-bread.html

It definitely needs some extra ingredients to make it yummier, but it was really, really easy and WAY cheaper than buying artisan bread at the store.

[charlie]

I must admit I use a good food mixer and old fashioned tins and I find the bread so much better, it tends to come out a bit rubbery in those breadmakers and you always have a hole where the paddle is. How can they possibly knead effectively with that tiny little paddle. And then there is always good old muscle power for a good cardio workout.................. Ten minutes of hand kneading and you'll have tremendous arms and shoulders .......................

[venusillegitima6]

Bill, I'm glad you liked the recipes I'll make sure to post more, because there are some really great breads out there that are HFI-safe. It's kind of boring to eat the same type of bread over and over again... at least for me

Charlie, I've never used any machines to prepare breads. I guess I'm afraid it will loose some of its quality if i do. Then again, I've never used any bread makes so I don't know. i might be wrong, hehe.

The only thing that makes me crazy with making breads is that it takes so much time to make a bread (on average 3 1/2 hours, though most of it is waiting for the dough to double in bulk) and then you eat it in much less time than it took you to make it in the first place

[ukbill]

I only used the bread maker to make the dough as I did not like the result when cooked in the bread
maker.

I always find being really really angry about something makes much better bread.. if you really put your anger into needing the dough.. it comes out much better.

Charlie just think of what you wold like to do to all the teachers and officials who have caused you problems with Megan.. you will have the best bread ever

I also love the smell of baking bread and coffee.. wonderful! a real joy of life.

[venusillegitima6]

Bill, interesting advice! I'll try it, hehe

[carolyn]

I've recently adopted the 'Paul Hollywood' approach (judge on Great British Bakeoff programme) of repeatedly thwacking the dough onto the table to stretch it. Amazingly therapeutic!

[tummyache]

I have recently gotten brave after reading on the internet that some folks who are "gluten sensitive" can tolerate Sourdough Bread. Then, discovered that I can eat Sourdough bread even though I am gluten, dairy and sugar intolerant...but, I particularly like the Extra Sourdough Bread made with real wheat flour. Evidently, from what I read, the souring process eliminates the traces of gluten and gives 0 sugars. If you have Celiac though [which means intestinal damage] I think it would be a good idea to ask your doctor before trying it.

[khethma]

You have to read the packaging, though. Some sourdough bread in stores has up to 2 g sugar per slice. However, some does have 0 sugar.

[kmart]

Bill, I just discovered how to make bread with a dutch oven. I don't know why I ever tried to use a breadmaker.

simplysogood.blogspot.com/2010/03/crusty-bread.html

Wow! I've just cooked this for the first time - amazing!! I'm new to the forum... After years of playing around with my diet, but never understanding the root cause.... All these recipes make it feel like Christmas!! I've not eaten proper bread for years!! I was going to take a photo... But I got too excited and tucked straight in!!

Kate

[ukbill]

Kate that is a wonderful link! I have an Iron crock pot for the oven and never thought to use it for cooking bread in!

I will be trying that soon

PS if you eat it HOT or warm you will get indigestion!

Do not confuse this with any sort of HFI reaction .

I do not know why fresh hot breads will do this, reheating it will not give any problems at all.??

Anyone know why this is??