Guest guest Posted August 3, 2004 Report Share Posted August 3, 2004 Wheat-Free Challah Bread (for bread machine) This recipe makes a beautiful 2-pound braided loaf. Therefore it is important to mix it in a bread machine with a 2-pound capacity. For a smaller machine you can halve the ingredients, beating a second egg and measuring half of it into the machine. (Some recipes recommend using one whole egg plus one egg yolk for a 1-pound loaf, but the egg white helps bind the lower-gluten spelt flour.) For the Bread: 4 cups white spelt flour 4 teaspoons xanthan gum 1 teaspoon salt 2 tablespoons sugar 5 tablespoons butter or margarine 1 cup lukewarm water 3 eggs (large or extra-large but not medium or jumbo) 2 envelopes quick-rising yeast For glazing and topping: 1 egg yolk, slightly beaten with a bit of water 2 tablespoons sesame seeds or poppy seeds Add ingredients to bread machine pan in the order suggested by the manufacturer (mine says to add butter, then water and eggs, then the sifted-together dry ingredients, and sprinkle the yeast on top). Set machine for " dough only " cycle and start it. Check to be sure ingredients are mixing well, using a rubber spatula to scrape down the sides of the pan if needed in the first 15 minutes or so. When the machine signals that the dough is done, remove from machine and divide into 3 approximately equal parts. Shape each part into a rope shape, and press together at one end. Braid. Place on greased baking sheet or greased baking parchment on a baking sheet, and let rise in a warm place for about an hour. Brush loaf with beaten egg yolk and sprinkle with sesame or poppy seeds. Bake at 375F for 35-45 minutes or until crust is browned and loaf sounds slightly hollow when tapped. Cool on a wire rack. Alternatively, you could just let the bread machine bake it, but you won't get that lovely egg-yolk glaze or seeded finish. Store at room temperature, either wrapped in plastic or in the microwave to keep fresh. This makes a delightful bread that doesn't crumble the way commercial spelt-flour breads do, and holds up for several days before becoming noticeably stale. Even when stale, it is good for toasting and makes great French Toast. Source: http://breadnet.net/wheat-free-challah.html , " Kat Montgomery " <kathy@n...> wrote: > Speaking of challah, I was wondering if anyone has any recipes for wheat and > gluten-free challah??? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2004 Report Share Posted August 3, 2004 ooo, i can't wait to try it! - " Gabriella " <gabriella_kapsaski Tuesday, August 03, 2004 12:39 PM Wheat free Challah > Wheat-Free Challah Bread > (for bread machine) > > This recipe makes a beautiful 2-pound braided loaf. Therefore it is > important to mix it in a bread machine with a 2-pound capacity. For a > smaller machine you can halve the ingredients, beating a second egg > and measuring half of it into the machine. (Some recipes recommend > using one whole egg plus one egg yolk for a 1-pound loaf, but the egg > white helps bind the lower-gluten spelt flour.) > > For the Bread: > > 4 cups white spelt flour > 4 teaspoons xanthan gum > 1 teaspoon salt > 2 tablespoons sugar > 5 tablespoons butter or margarine > 1 cup lukewarm water > 3 eggs (large or extra-large but not medium or jumbo) > 2 envelopes quick-rising yeast > > For glazing and topping: > > 1 egg yolk, slightly beaten with a bit of water > 2 tablespoons sesame seeds or poppy seeds > > Add ingredients to bread machine pan in the order suggested by the > manufacturer (mine says to add butter, then water and eggs, then the > sifted-together dry ingredients, and sprinkle the yeast on top). Set > machine for " dough only " cycle and start it. Check to be sure > ingredients are mixing well, using a rubber spatula to scrape down > the sides of the pan if needed in the first 15 minutes or so. > > When the machine signals that the dough is done, remove from machine > and divide into 3 approximately equal parts. Shape each part into a > rope shape, and press together at one end. Braid. Place on greased > baking sheet or greased baking parchment on a baking sheet, and let > rise in a warm place for about an hour. > > Brush loaf with beaten egg yolk and sprinkle with sesame or poppy > seeds. Bake at 375F for 35-45 minutes or until crust is browned and > loaf sounds slightly hollow when tapped. Cool on a wire rack. > > Alternatively, you could just let the bread machine bake it, but you > won't get that lovely egg-yolk glaze or seeded finish. > > Store at room temperature, either wrapped in plastic or in the > microwave to keep fresh. > > This makes a delightful bread that doesn't crumble the way commercial > spelt-flour breads do, and holds up for several days before becoming > noticeably stale. Even when stale, it is good for toasting and makes > great French Toast. > > Source: http://breadnet.net/wheat-free-challah.html > > > , " Kat Montgomery " > <kathy@n...> wrote: > > Speaking of challah, I was wondering if anyone has any recipes for > wheat and > > gluten-free challah??? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2004 Report Share Posted August 4, 2004 This bread looks nummy but if the person is gluten free and not just wheat free - spelt is a gluten containing grain. That's just an FYI. BL Gabriella wrote: >Wheat-Free Challah Bread >(for bread machine) > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.