Kneadlessly Simple Part 12

Baking Lower the heat to 425F. Bake on the lower rack, covered, for 55 to 60 minutes, or until the loaf is lightly browned. Uncover, and continue baking for 10 to 15 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is done. Cool in the pot on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly. Lower the heat to 425F. Bake on the lower rack, covered, for 55 to 60 minutes, or until the loaf is lightly browned. Uncover, and continue baking for 10 to 15 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is done. Cool in the pot on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly.

Serving and Storing Tastes good warm but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or to prevent the loaf from drying out, store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months. Tastes good warm but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or to prevent the loaf from drying out, store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400F oven for a few minutes. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

Hearty Multigrain Boule with Mola.s.ses KS Quotient Easy: All ingredients added before the first rise. Simple hand-shaping required. Easy: All ingredients added before the first rise. Simple hand-shaping required.

I love this bread. (Others partial to the pungent appeal of mola.s.ses invariably like it, too.) I created it years ago in desperation, after the Alexandria, Virginia, bakery that had satisfied my hankering whenever I was willing to make the trip from my Maryland home to buy it suddenly went out of business. Guided by the ingredient label on a loaf I found buried in the freezer, I was eventually able to approximate the compact, but not dense, texture and hearty, addictive flavor.

The ample amount of mola.s.ses, in concert with the whole wheat, wheat germ and bran, rye, and small amount of oats, gives the large loaf a robust yet sweet taste and aroma vaguely reminiscent of good, "bran-y" bran m.u.f.fins or perhaps dark Boston brown bread. The crumb is medium-fine and the crust springy. Smoothed with a little b.u.t.ter or a mild cheese, served warm or at room temperature, this bread is heaven. I also like it with seafood salad.

Yield: 1 very large round loaf, 14 to 16 slices2 cups (10 ounces) unbleached all-purpose white flour or unbleached white bread flour1 1/3 cups (6.66 ounces) whole wheat flour, plus more as needed1 cup (5 ounces) medium or dark rye flour1 cup 100 percent bran cereal, finely crushed (in a small baggie) after measuring cup old-fas.h.i.+oned rolled oats cup wheat germ2 teaspoons table salt1 teaspoons instant, fast-rising, or bread machine yeast cup light or dark mola.s.ses (not blackstrap)2 tablespoon corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and pie plate2 1/3 cups ice water, plus more if neededFirst Rise In a large bowl, thoroughly stir together the white flour, whole wheat flour, rye flour, bran cereal, oats, wheat germ, salt, and yeast. In another bowl, thoroughly whisk the mola.s.ses and oil into the water. Thoroughly stir the mixture into the bowl with the flours, sc.r.a.ping down the sides and mixing just until well blended. If too dry to mix together, add just enough more water to facilitate mixing; don't over-moisten, as the dough should be stiff. If necessary, stir in enough more whole wheat flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then set aside at cool room temperature for 12 to 18 hours. Stir once partway through the rise, if convenient. In a large bowl, thoroughly stir together the white flour, whole wheat flour, rye flour, bran cereal, oats, wheat germ, salt, and yeast. In another bowl, thoroughly whisk the mola.s.ses and oil into the water. Thoroughly stir the mixture into the bowl with the flours, sc.r.a.ping down the sides and mixing just until well blended. If too dry to mix together, add just enough more water to facilitate mixing; don't over-moisten, as the dough should be stiff. If necessary, stir in enough more whole wheat flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then set aside at cool room temperature for 12 to 18 hours. Stir once partway through the rise, if convenient.

Second Rise Vigorously stir the dough, adding more whole wheat flour if needed to yield a very stiff consistency; then sc.r.a.pe down the sides. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Oil a 9- to 9-inch deep-sided pie plate or similar round 2- to 3-inch-deep pan. Sprinkle 2 tablespoons whole wheat flour in the plate, then tip back and forth to spread the flour on the bottom and sides. Invert the dough out into the plate. Sprinkle with more whole wheat flour. Pat and press it into the dough with your fingertips, shaping the dough into a ball as you work. Then press and firmly tuck the sides of the loaf underneath all the way around so it forms a smooth, round, high-domed loaf, about 6 inches in diameter; add more flour as needed to reduce stickiness. Evenly garnish with 1 more tablespoon whole wheat flour. Using well-oiled kitchen shears or a serrated knife, cut a -inch-deep, 3-inch square in the center top. Tent the top with nonstick spray- coated foil. Vigorously stir the dough, adding more whole wheat flour if needed to yield a very stiff consistency; then sc.r.a.pe down the sides. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Oil a 9- to 9-inch deep-sided pie plate or similar round 2- to 3-inch-deep pan. Sprinkle 2 tablespoons whole wheat flour in the plate, then tip back and forth to spread the flour on the bottom and sides. Invert the dough out into the plate. Sprinkle with more whole wheat flour. Pat and press it into the dough with your fingertips, shaping the dough into a ball as you work. Then press and firmly tuck the sides of the loaf underneath all the way around so it forms a smooth, round, high-domed loaf, about 6 inches in diameter; add more flour as needed to reduce stickiness. Evenly garnish with 1 more tablespoon whole wheat flour. Using well-oiled kitchen shears or a serrated knife, cut a -inch-deep, 3-inch square in the center top. Tent the top with nonstick spray- coated foil.

Let Rise Using Any of These Methods For a 1- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough doubles from its deflated size, removing the plastic wrap as the dough nears it. For a 1- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough doubles from its deflated size, removing the plastic wrap as the dough nears it.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. Place a broiler pan on the oven bottom. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. Place a broiler pan on the oven bottom.

Baking Add a cup of ice water to the broiler pan, being careful of spattering and steam. Bake on the lower rack for 40 to 50 minutes until the top is nicely browned, then cover with foil as needed to prevent over-browning. Bake for 15 to 20 minutes longer, until a skewer inserted in the thickest part comes out with just a few moist particles clinging to the bottom portion (or until the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 to 10 minutes more to ensure the center is done. Let cool in the pan on a wire rack for 15 minutes. Slide the loaf onto the rack; cool thoroughly before storing. Add a cup of ice water to the broiler pan, being careful of spattering and steam. Bake on the lower rack for 40 to 50 minutes until the top is nicely browned, then cover with foil as needed to prevent over-browning. Bake for 15 to 20 minutes longer, until a skewer inserted in the thickest part comes out with just a few moist particles clinging to the bottom portion (or until the center registers 208 to 210F on an instant-read thermometer). Then bake for 5 to 10 minutes more to ensure the center is done. Let cool in the pan on a wire rack for 15 minutes. Slide the loaf onto the rack; cool thoroughly before storing.

Serving and Storing Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for up to 3 days. May be frozen, airtight, for up to 2 months. Serve warm, or cool, or toasted; the bread slices best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for up to 3 days. May be frozen, airtight, for up to 2 months.

Brown and Wild Rice Crunch Bread KS Quotient Super-Easy: A minimum of ingredients, all added before the first rise. No hand-shaping. Super-Easy: A minimum of ingredients, all added before the first rise. No hand-shaping.

Breads featuring either raw brown rice or wild rice are rare, but as part of a personal campaign to incorporate more whole grains into my family's diet, I decided to grind up and add the last of a box of unseasoned brown and wild rice pilaf blend into a wheat bread recipe. The experiment was a huge success: The resulting loaf had such a lovely, distinctive, sweet grain flavor and appealing crunch that it won over even the tasters normally hostile to the slightest hint of whole grain.

I've since tried this recipe with just brown rice, and the loaf comes out a tad lighter and less crunchy, but tasting more or less the same, so the wild rice can be considered non-essential. The nutritional profile of wild rice, which is in fact a seed, not a grain, does dovetail nicely with that of the brown rice, though.

Note that because the brown rice is used uncooked, it must be ground into a flour for this recipe. Either a blender or (clean) coffee or spice grinder will work; a food processor blade isn't thin enough for the job. The mixture should end up mostly powdery, but for a little crunch, leave some particles the size of corn grits. (Larger bits will be too hard on the teeth.) Due to its popcorn-like aroma and flavor, brown basmati rice is especially appealing in this bread, but any variety of long-grain brown rice will do.

I like to serve this loaf warm and sliced thick with soups and stews. Once cooled and cut thinner, it's good for toast and sandwiches.

Yield: 1 medium loaf, 12 to 14 slices1 cups (6.25 ounces) whole wheat flour, plus more as needed1 cups (6.25 ounces) unbleached white bread flour cup uncooked, unseasoned long-grain brown rice and wild rice blend (or just brown rice), ground fairly fine after measuring1 tablespoon granulated sugarGenerous 1 teaspoon table salt teaspoon instant, fast-rising, or bread machine yeast1 tablespoon corn oil, canola oil, or other flavorless vegetable oil, plus more for coating dough top and pan1 1/3 cups ice water, plus more if neededFirst Rise In a large bowl, thoroughly stir together the whole wheat and bread flour, ground rice, sugar, salt, and yeast. In another bowl, whisk the oil into the water. Vigorously stir the mixture into the bowl with the flours, sc.r.a.ping down the sides and mixing until well blended and smooth. If the ingredients are too dry to mix together, gradually add in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be stiff. If necessary, add in more whole wheat flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 18 to 24 hours. In a large bowl, thoroughly stir together the whole wheat and bread flour, ground rice, sugar, salt, and yeast. In another bowl, whisk the oil into the water. Vigorously stir the mixture into the bowl with the flours, sc.r.a.ping down the sides and mixing until well blended and smooth. If the ingredients are too dry to mix together, gradually add in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be stiff. If necessary, add in more whole wheat flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 18 to 24 hours.

Second Rise Vigorously stir the dough, adding more whole wheat flour if needed to stiffen it, then carefully sc.r.a.pe down the sides. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Invert the dough into a generously oiled 8 x 4-inch loaf pan. Brush or spray the dough top with oil. Smooth and press out the dough with well-oiled fingertips so it evenly fills the pan and is smooth on top. Using a well-oiled serrated knife, make 5 or 6 evenly s.p.a.ced -inch-deep crosswise slashes along the loaf top. Cover the pan with nonstick spray-coated plastic wrap. Vigorously stir the dough, adding more whole wheat flour if needed to stiffen it, then carefully sc.r.a.pe down the sides. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Invert the dough into a generously oiled 8 x 4-inch loaf pan. Brush or spray the dough top with oil. Smooth and press out the dough with well-oiled fingertips so it evenly fills the pan and is smooth on top. Using a well-oiled serrated knife, make 5 or 6 evenly s.p.a.ced -inch-deep crosswise slashes along the loaf top. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic, then remove it and let the dough rise until 1 inch above the pan rim. For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic, then remove it and let the dough rise until 1 inch above the pan rim.

Baking Preliminaries 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 400F. 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 400F.

Baking Bake on the lower rack for 35 to 45 minutes, or until the top is well browned. Continue baking for 15 to 20 minutes more, covering to prevent over-browning, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom portion (or until the center registers 206 to 208F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the center is done. Cool the pan on a wire rack for 10 minutes. Then turn out the loaf onto the rack and cool for at least 15 minutes before serving. Bake on the lower rack for 35 to 45 minutes, or until the top is well browned. Continue baking for 15 to 20 minutes more, covering to prevent over-browning, until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom portion (or until the center registers 206 to 208F on an instant-read thermometer). Then bake for 5 to 10 minutes more to be sure the center is done. Cool the pan on a wire rack for 10 minutes. Then turn out the loaf onto the rack and cool for at least 15 minutes before serving.

Serving and Storing The loaf slices best when cool, but the bread is good served warm or at room temperature. Cool completely before storing airtight in plastic or foil. Keeps at room temperature for 3 days, and may be frozen, airtight, for up to 2 months. The loaf slices best when cool, but the bread is good served warm or at room temperature. Cool completely before storing airtight in plastic or foil. Keeps at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

Gluten-Free Light Sandwich Bread KS Quotient Fairly Easy: Easy once the gluten-free ingredients are a.s.sembled. No hand-shaping. Fairly Easy: Easy once the gluten-free ingredients are a.s.sembled. No hand-shaping.

Gluten, a rubbery protein abundant in wheat doughs, is normally the component that both holds yeast breads together and raises them by trapping the gas produced during fermentation. Which means that turning out yeasted baked goods without gluten is always challenging and that the results rarely stand up (so to speak) to breads made the usual wheat way.

Still, for the legions of gluten allergy sufferers with a desperate, abiding craving for bread, ersatz loaves are an acceptable alternative to never eating a sandwich, or toast, or a simple b.u.t.tered slice again. According to several of my gluten-free friends who have tried many of the available commercial gluten-free products, they are better than nothing, but, often, just barely. Fresh, homemade, gluten-free breads, on the other hand, occasionally taste enough like the real thing to get them highly excited.

I am pleased to say that the following all-purpose yeasted sandwich bread recipe is one that did. Upon taking her first bite, a gluten-free friend declared this the best bread she'd eaten since forsaking gluten three years ago-so good, she said, it almost made her cry! She then carefully wrapped up her gift, took it home, and froze it so she could stretch out the pleasure over the next several weeks. She also insisted that I share this recipe with her immediately.

Admittedly, this bread isn't as springy and the taste isn't as wheaty as the usual wheat-based loaf, but a combination of carefully-chosen gluten-free flours and meals creates a light tan bread with a mild, pleasant multigrain taste and enough cohesiveness that this loaf works just fine for sandwiches. It is good for toast and eating as is, too. (For heartier, darker, seeded bread, see the variation at the end of the recipe.) Yeast might not seem to serve a purpose in gluten-free doughs, but it does: First, it contributes the same sweet, earthy flavors and aromas that have always made people love yeast bread. Plus, there are a number of gluten subst.i.tutes (found in the gluten-free baking sections of health food stores) like tapioca starch, flax seed meal, and xanthan gum that help make the dough cohesive enough to trap at least some of the gas produced during fermentation. Baking powder provides the rest of the leavening.

Yield: 1 large loaf, 13 to 14 slices1 2/3 cups white rice flour, divided, plus more as needed2/3 cup old-fas.h.i.+oned or quick-cooking (not instant) gluten-free rolled oats cup cornstarch1/3 cup tapioca flour1/3 cup flax seed meal or golden flax seed mealGenerous 1 teaspoons table salt1 teaspoon instant, fast-rising, or bread machine yeast1 1/3 cups ice water, plus more if needed1/3 cup corn oil or canola oil, plus more for coating pan3 tablespoons clover honey or other mild honey1 large egg, at room temperature cup plain low-fat or regular yogurt, drained of excess liquid2 teaspoons baking powderFirst Rise In a large bowl, thoroughly stir together 1 1/3 cups of the rice flour, the oats, cornstarch, tapioca flour, flax seed meal, salt, and yeast. In another bowl or measuring cup, thoroughly whisk together the water, oil, and honey, then stir them into the bowl with the flour and oats, sc.r.a.ping down the bowl sides and mixing until well blended. If the mixture is too stiff to blend together, stir in enough more water to facilitate mixing and yield a barely firm dough. (It will stiffen as it stands.) Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let stand at cool room temperature for 12 to 18 hours. It's all right if the dough doesn't rise a lot. In a large bowl, thoroughly stir together 1 1/3 cups of the rice flour, the oats, cornstarch, tapioca flour, flax seed meal, salt, and yeast. In another bowl or measuring cup, thoroughly whisk together the water, oil, and honey, then stir them into the bowl with the flour and oats, sc.r.a.ping down the bowl sides and mixing until well blended. If the mixture is too stiff to blend together, stir in enough more water to facilitate mixing and yield a barely firm dough. (It will stiffen as it stands.) Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let stand at cool room temperature for 12 to 18 hours. It's all right if the dough doesn't rise a lot.

Second Rise Whisk the egg, then set aside 1 tablespoon to brush on the loaf top. Stir the yogurt, baking powder, and 1/3 cup of the rice flour into the remaining egg. Vigorously stir the mixture into the dough until well blended. If it is soft, stir in enough more white rice flour to yield a fairly stiff dough. Turn it out into a very well-greased 9 x 5-inch loaf pan. Evenly brush the top with oil. Smooth the surface with an oiled rubber spatula or fingertips. Brush the reserved egg over the surface. Using a well-oiled serrated knife or kitchen shears, make a -inch-deep cut lengthwise down the loaf. Cover the pan with nonstick spray-coated plastic wrap. Whisk the egg, then set aside 1 tablespoon to brush on the loaf top. Stir the yogurt, baking powder, and 1/3 cup of the rice flour into the remaining egg. Vigorously stir the mixture into the dough until well blended. If it is soft, stir in enough more white rice flour to yield a fairly stiff dough. Turn it out into a very well-greased 9 x 5-inch loaf pan. Evenly brush the top with oil. Smooth the surface with an oiled rubber spatula or fingertips. Brush the reserved egg over the surface. Using a well-oiled serrated knife or kitchen shears, make a -inch-deep cut lengthwise down the loaf. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Either of These Methods For a 2- to 4-hour regular rise, let stand at warm room temperature; for a 1- to 3-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. When the dough nears the plastic wrap, remove it and continue the rise until the dough extends 1/8 inch above the pan rim. For a 2- to 4-hour regular rise, let stand at warm room temperature; for a 1- to 3-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. When the dough nears the plastic wrap, remove it and continue the rise until the dough extends 1/8 inch above the pan rim.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F.

Baking Bake on the lower rack for 55 to 60 minutes, until the top is nicely browned; if necessary, cover with foil to prevent over-browning. Continue baking for 10 to 15 minutes, until a skewer inserted in the thickest part comes out with only a few crumbs clinging to the bottom (or until the center registers 206 to 208F on an instant-read thermometer). Then bake for another 5 to 10 minutes to ensure that the center is done. Cool in the pan on a wire rack for 15 minutes. Remove the loaf to the rack; cool thoroughly. Bake on the lower rack for 55 to 60 minutes, until the top is nicely browned; if necessary, cover with foil to prevent over-browning. Continue baking for 10 to 15 minutes, until a skewer inserted in the thickest part comes out with only a few crumbs clinging to the bottom (or until the center registers 206 to 208F on an instant-read thermometer). Then bake for another 5 to 10 minutes to ensure that the center is done. Cool in the pan on a wire rack for 15 minutes. Remove the loaf to the rack; cool thoroughly.

Serving and Storing The loaf slices best when cool, but the bread is good served warm or at room temperature. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months. The loaf slices best when cool, but the bread is good served warm or at room temperature. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

Variation Hearty Seeded Gluten-Free Bread Proceed exactly as for Gluten-Free Light Sandwich Bread except: Subst.i.tute cup mola.s.ses for the honey. Subst.i.tute cup cornmeal or cup brown rice flour for the rolled oats. Stir together 1 tablespoon each millet, poppy seeds, sesame seeds, and flax seeds. Stir all but 1 tablespoon of the mixture into the dough before the first rise. Sprinkle the remaining 1 tablespoon over the loaf after brus.h.i.+ng the loaf top with the egg before starting the second rise.

Gluten-Free Faux Rye Bread KS Quotient Fairly Easy: Surprisingly well-textured, moist, and flavorful. No hand-shaping. Fairly Easy: Surprisingly well-textured, moist, and flavorful. No hand-shaping.

To put it kindly, some gluten-free breads have an "unusual" flavor and consistency. But this moist, springy loaf seems so normal and appealing that many tasters won't even realize it's gluten-free. It goes well with cheeses and smoked meats and is excellent for both sandwiches and toast. Though completely "ryeless," it has a pleasant sour rye taste, owing to the caraway seeds, mola.s.ses, and yogurt. The yeast also lends flavor and some lift. Baking powder leavens some, too.

This loaf is fairly simple to make once the various gluten-free ingredients are on hand. All are readily obtainable in the gluten-free sections of health food stores as well as in some large supermarkets.

Yield: 1 large loaf, 12 to 14 slices1 2/3 cups white rice flour, divided, plus more as needed cup brown rice flour1/3 cup cornstarch1/3 cup tapioca flour1/3 cup flax seed meal or golden flax seed meal2 tablespoons caraway seeds, divided2 teaspoons xanthan gum1 teaspoons table salt1 teaspoon instant, fast-rising, or bread machine yeast1 cups ice water1/3 cup corn oil or canola oil, plus more for coating pan1/3 cup mola.s.ses1 large egg, at room temperature1/3 cup plain low-fat or regular yogurt, drained of excess liquid2 teaspoons baking powderFirst Rise In a large bowl, thoroughly stir together 1 cup of the rice flour, the brown rice flour, cornstarch, tapioca flour, flax seed meal, 1 tablespoons of the caraway seeds, the xanthan gum, salt, and yeast. In another bowl or measuring cup, whisk together the water, oil, and mola.s.ses, then vigorously stir into the bowl with the flours, sc.r.a.ping down the bowl sides and mixing until well blended. If the dough is too stiff to blend together, stir in just enough water to facilitate mixing, but don't over-moisten, as it should be fairly firm. If necessary, add more rice flour to firm it. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let stand at cool room temperature for 12 to 18 hours. It's all right if this dough doesn't rise much. In a large bowl, thoroughly stir together 1 cup of the rice flour, the brown rice flour, cornstarch, tapioca flour, flax seed meal, 1 tablespoons of the caraway seeds, the xanthan gum, salt, and yeast. In another bowl or measuring cup, whisk together the water, oil, and mola.s.ses, then vigorously stir into the bowl with the flours, sc.r.a.ping down the bowl sides and mixing until well blended. If the dough is too stiff to blend together, stir in just enough water to facilitate mixing, but don't over-moisten, as it should be fairly firm. If necessary, add more rice flour to firm it. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let stand at cool room temperature for 12 to 18 hours. It's all right if this dough doesn't rise much.

Second Rise In a small deep bowl, whisk the egg until smooth. Set aside 1 tablespoon for glazing the dough top. Stir the yogurt, baking powder, and 2/3 cup of white rice flour into the remaining egg. Vigorously stir the mixture into the dough until very well blended. If it is soft, stir in enough more white rice flour to yield a fairly stiff dough, sc.r.a.ping down the bowl. Turn the dough out into a well-greased 9 x 5-inch loaf pan. Brush the top with oil, then smooth out the surface with an oiled rubber spatula. Evenly brush on the reserved egg. Sprinkle with the remaining caraway seeds. Using well-oiled kitchen shears, make a -inch-deep slash lengthwise down the loaf. Cover the pan with nonstick spray-coated plastic wrap. In a small deep bowl, whisk the egg until smooth. Set aside 1 tablespoon for glazing the dough top. Stir the yogurt, baking powder, and 2/3 cup of white rice flour into the remaining egg. Vigorously stir the mixture into the dough until very well blended. If it is soft, stir in enough more white rice flour to yield a fairly stiff dough, sc.r.a.ping down the bowl. Turn the dough out into a well-greased 9 x 5-inch loaf pan. Brush the top with oil, then smooth out the surface with an oiled rubber spatula. Evenly brush on the reserved egg. Sprinkle with the remaining caraway seeds. Using well-oiled kitchen shears, make a -inch-deep slash lengthwise down the loaf. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Either of These Methods For a 2- to 4-hour regular rise, let stand at warm room temperature; for a 1- to 3-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. When the dough nears the plastic wrap, remove it and continue until the dough reaches the pan rim. For a 2- to 4-hour regular rise, let stand at warm room temperature; for a 1- to 3-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water. When the dough nears the plastic wrap, remove it and continue until the dough reaches the pan rim.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F.

Baking Bake on the lower rack for 55 to 60 minutes, or until the top is nicely browned; cover with foil if needed to prevent over-browning. Continue baking for 15 to 20 minutes longer or until a skewer inserted in the thickest part comes out with only a few crumbs clinging to the bottom (or until the center registers 206 to 208F on an instant-read thermometer). Then bake for 5 to 10 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 15 minutes. Turn the loaf out onto the rack; cool thoroughly. Bake on the lower rack for 55 to 60 minutes, or until the top is nicely browned; cover with foil if needed to prevent over-browning. Continue baking for 15 to 20 minutes longer or until a skewer inserted in the thickest part comes out with only a few crumbs clinging to the bottom (or until the center registers 206 to 208F on an instant-read thermometer). Then bake for 5 to 10 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 15 minutes. Turn the loaf out onto the rack; cool thoroughly.

Serving and Storing The loaf slices best when cool, but the bread is good served warm or at room temperature. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months. The loaf slices best when cool, but the bread is good served warm or at room temperature. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for 3 days, and may be frozen, airtight, for up to 2 months.

Variations Swedish-Style Gluten-Free Faux Rye Bread Proceed exactly as directed for Gluten-Free Faux Rye Bread, except reduce the caraway seeds added to the dough to 1 teaspoon and add in 1 teaspoon anise seeds and 1 teaspoon finely grated orange zest. Garnish the loaf top with teaspoon each caraway seeds and anise seeds.

Gluten-Free Faux Dark Rye Bread with Raisins Proceed exactly as directed for Gluten-Free Faux Rye Bread, except add 1 tablespoon unsweetened cocoa powder (sifted after measuring) to the flour mixture. Add 1 tablespoon packed dark brown sugar and 1 cup dark, seedless raisins (rinsed and well drained) with the water-mola.s.ses mixture.

Chapter 7: Sweet Breads and Gift Breads.

When most people think of yeast breads, peasant rounds and sandwich loaves come to mind first, but enticing coffeecakes and festive sweet breads can be made with yeast, too. In fact, some of the most traditional holiday cakes-panettone and Mardi Gras King's cake-are actually rich yeasted breads. rounds and sandwich loaves come to mind first, but enticing coffeecakes and festive sweet breads can be made with yeast, too. In fact, some of the most traditional holiday cakes-panettone and Mardi Gras King's cake-are actually rich yeasted breads.

Besides being aerated with yeast, the cakes and coffeecakes here differ from chemically leavened cakes in that the doughs tend to be less sweet. Yeast organisms don't grow well in the presence of a lot of sugar because as the sugar dissolves, it draws up water the yeast organisms need. More than about 2 tablespoons of sugar per cup of flour can cause yeast dehydration, even though the dough may still look very moist. So, don't be tempted to just toss in extra sugar, and follow the directions for incorporating it carefully.

It is possible to increase the level of sweetness by adding honey to a dough, or by tucking a sweet filling inside it. Another easy approach is to top the finished bread or cake with a sweet icing or glaze.

In addition to a nice selection of coffeecakes and yeasted cakes, check out the gift bread recipes at the end of the chapter. These feature easy, ready-to-use bread mixes that are attractively layered in clear jars. The recipients of these gift kits simply add water and oil and stir to create a delectable loaf of homemade bread.

Mardi Gras King's Cake KS Quotient Fairly Easy: Two-stage mixing. Some hand-shaping required. Fairly Easy: Two-stage mixing. Some hand-shaping required.

Shaped like a large, oval doughnut and gaudily decorated with alternating sections of Carnival colors (purple, green, and yellow), the yeast bread known as King's Cake is one of New Orleans' many popular Mardi Gras traditions. The "cake" is an indulgence traditionally enjoyed on the Twelfth Night (the eve of Epiphany, which begins the twelfth day after Christmas) and up until Ash Wednesday, the beginning of Lent. The name references the custom of tucking a coin, miniature china doll, nut meat, or other small tidbit in the cake before baking and declaring whoever happens upon it the king of the next Mardi Gras ball. The King's Cake, sometimes also called Twelfth Night cake, actually dates to the Carnival celebrations of medieval Europe, where the notion of serendipitously becoming n.o.bility was even more entertaining than it is today.

Both home and commercial bakers now prepare the Gateau du Roi, Gateau du Roi, and many are s.h.i.+pped around the country for those wis.h.i.+ng to partic.i.p.ate in Mardi Gras from afar. Good-quality versions feature a light, not too sweet brioche, often flavored with citrus zest and spice. Some bakers go all out with the toppings, adding not only the traditional bands of icing or colored sugars, but bits of candied cherries or bright nonpareils for a jewel-studded look. (My grandchildren are always in favor of the heavy decor.) Since this is a Carnival-time treat, it's really impossible to be too fanciful or go too far over the top! Incidentally, both the loaf shaping and decorating are much easier than you might think. and many are s.h.i.+pped around the country for those wis.h.i.+ng to partic.i.p.ate in Mardi Gras from afar. Good-quality versions feature a light, not too sweet brioche, often flavored with citrus zest and spice. Some bakers go all out with the toppings, adding not only the traditional bands of icing or colored sugars, but bits of candied cherries or bright nonpareils for a jewel-studded look. (My grandchildren are always in favor of the heavy decor.) Since this is a Carnival-time treat, it's really impossible to be too fanciful or go too far over the top! Incidentally, both the loaf shaping and decorating are much easier than you might think.

Yield: 12 to 15, 2- to 2-inch servings2 cups (12.5 ounces) unbleached all-purpose white flour, plus 1 cup (5 ounces), plus more as needed7 tablespoons granulated sugar, divided1 teaspoons table salt1 teaspoon instant, fast-rising, or bread machine yeast1 1/3 cups ice water, plus more if neededCorn oil or canola oil, for coating dough top2 large eggs plus 1 large egg yolk, at room temperature1/3 cup good-quality instant nonfat dry milk (don't use a generic brand)1/3 cup unsalted b.u.t.ter, melted and cooled just slightlyGrated zest (yellow part of the skin) of 1 large lemon teaspoon ground nutmeg1 pecan half (or other small edible gift to insert in the cake)1 tablespoon whole or reduced-fat milk2 cups confectioners' sugar, sifted after measuring2 tablespoons lemon juice1 to 2 tablespoons water, as needed cup each purchased yellow, green, and purple decorating sugar (or prepare your own using the sidebar recipe )Candied cherries, candy dots, or nonpareils, optionalFirst Rise In a large bowl, thoroughly stir together 2 cups of the flour, 3 tablespoons of the sugar, the salt, and yeast. Vigorously stir in the water, sc.r.a.ping down the bowl sides and mixing until the dough is thoroughly blended. If the mixture is too dry to blend together, stir in just enough more ice water to facilitate mixing, but don't over-moisten, as it should be firm. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush or spray the top lightly with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours. In a large bowl, thoroughly stir together 2 cups of the flour, 3 tablespoons of the sugar, the salt, and yeast. Vigorously stir in the water, sc.r.a.ping down the bowl sides and mixing until the dough is thoroughly blended. If the mixture is too dry to blend together, stir in just enough more ice water to facilitate mixing, but don't over-moisten, as it should be firm. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush or spray the top lightly with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise In a medium bowl, thoroughly whisk the eggs and yolk together. Remove 2 tablespoons and set aside in a small cup, covered, for garnish. Lightly whisk the remaining 4 tablespoons sugar, dry milk, b.u.t.ter, lemon zest, and nutmeg into the egg mixture. Vigorously stir the egg mixture into the dough until thoroughly and evenly incorporated. (If preferred, use a dough hook and heavy stand mixer on low speed.) Stir or beat in the remaining 1 cup of flour until completely smooth; this will take several minutes. The dough should be stiff; if necessary, add in enough more flour to yield a hard-to-stir dough, then sc.r.a.pe down the bowl sides carefully. In a medium bowl, thoroughly whisk the eggs and yolk together. Remove 2 tablespoons and set aside in a small cup, covered, for garnish. Lightly whisk the remaining 4 tablespoons sugar, dry milk, b.u.t.ter, lemon zest, and nutmeg into the egg mixture. Vigorously stir the egg mixture into the dough until thoroughly and evenly incorporated. (If preferred, use a dough hook and heavy stand mixer on low speed.) Stir or beat in the remaining 1 cup of flour until completely smooth; this will take several minutes. The dough should be stiff; if necessary, add in enough more flour to yield a hard-to-stir dough, then sc.r.a.pe down the bowl sides carefully.

Line a large baking sheet with baking parchment. Coat the parchment with nonstick spray, then dust with flour. Turn out the dough onto the center of the parchment, then dust with more flour and shape into a round. Push the pecan half (or other tidbit) down into the dough, carefully covering it up; it will be discovered by a lucky eater. With a well-oiled spatula or fingertips, form a hole in the center of the dough and work it outward until the dough forms a 15 x 12 x 3-inch oval doughnut with a 4-inch-wide center opening. Use the spatula or fingertips to work the inner circle of the dough to create a smooth, attractive edge and dust the dough with flour as needed to reduce stickiness. Brush or spray the top with oil and tent with nonstick spray-coated foil.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nearly doubles from the deflated size. Carefully remove the foil. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nearly doubles from the deflated size. Carefully remove the foil.

Baking Preliminaries 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 375F. Whisk the reserved egg mixture together with the milk. Brush the dough surface evenly with the egg wash, wiping up any drips. 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 375F. Whisk the reserved egg mixture together with the milk. Brush the dough surface evenly with the egg wash, wiping up any drips.

Baking Bake on the lower rack for 25 to 30 minutes, or until the top is nicely browned. Cover with foil and continue baking for 15 to 20 minutes, or until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 206 to 207F on an -instant-read thermometer). Let cool in the pan on a wire rack. Bake on the lower rack for 25 to 30 minutes, or until the top is nicely browned. Cover with foil and continue baking for 15 to 20 minutes, or until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 206 to 207F on an -instant-read thermometer). Let cool in the pan on a wire rack.

Meanwhile, prepare the icing: In a small bowl, stir together the powdered sugar, lemon juice, and 1 tablespoons water until smooth and well blended. Gradually add more water or more sifted powdered sugar to obtain a pourable but not runny consistency. Working in sections, pour the icing over the cool cake top, quickly spreading it over the surface and then sprinkling with colored sugar; work quickly so the icing doesn't dry before the sugar is added. Add the sugars in alternating yellow, purple, and green bands (using each color four or five times conveniently divides the cake into 12 or 15 servings). If desired, add small nonpareils by sprinkling over the top; add cherries or candy dots by lightly dipping them in the icing and then pressing into place on the cake.