kfranzetta's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
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Gluten-Free Baking Classics for the Bread Machine
By Annalise G. Roberts
Agate Surrey - 2009
French-Italian Sandwich Bread : page 50
This is the first recipe I have made from this book using the author's Bread Flour Mix A. I was very happy with the results. Like you would expect from a French or Italian loaf, this bread developed a really nice crust. I departed from the recipe in the following ways:
1. I used my stand mixer to mix and knead the dough. I measured the dry ingredients into the mixer bowl and used the paddle attachment to combine. With the mixer on low speed, I then added the liquid ingredients in three batches.
2. Once all of the liquid ingredients were integrated, I beat the dough on high speed (10 on my KitchenAid) for 6 minutes, stopping once half way through to scrape down the sides of the bowl.
3. I moved the dough into another bowl, covered it loosely with a clean tea towel and let it rise in my microwave oven for 2 hours.
4. I then covered the bowl with plastic wrap and put it in the refrigerator overnight.
5. In the morning, I removed the bowl from the refrigerator and let the dough come to room temperature for 1 hour.
6. I then transferred the dough to the bread machine's bread pan and followed the recipe from there.
This produced a loaf about 3.5 inches high. Next time, I might consider letting the dough do all of the rising in the bread pan so as not to deflate it.
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Rye Artisan Bread : page 57
This bread is a home run! I used sparkling water in place of the regular water. I also mixed the dough in my stand mixer with the paddle attachment for 7 minutes on relatively high speed. I let the dough rise for two hours on the counter and then overnight in the refrigerator. I had also added dill, but it was overpowered by the rye flavoring and the caraway seeds. I will definitely make this one again.
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