Thursday, June 9, 2011

GF Honey Brown Bread

     Clone recipes, I love them.  I saw one the other day for the brown bread at the Outback.  I love their bread.  I also love the Cheesecake Factory's brown bread.  It moved me to find a clone recipe that I could work to make gluten and dairy free.

     The results were, well, ...that it doesn't taste exactly like their bread, probably because I didn't include the instant coffee.  It wound up tasting more like a honey wheat bread.

     Despite the fact that I can't call it a clone, I really enjoyed the bread and so did my kids.  I am always really nervous when I post a bread recipe because bread is a touchy thing in the gluten free world.  So even though it's not a clone, I hope you guys like it.  And of course you know I used the bread machine.... I hate touching dough!
Bread Dough


Ingredients:
Directions:
  1. Place the ingredients in your bread maker according to machine's instructions.  ( I used a Zojirushi Breadmaker.  I mixed all the dry ingredients together and set aside.  I placed milk, oil, honey and vinegar in the bread maker first.  Placed the dry ingredients atop the wet ingredients.  Made a well and added the yeast.)  
  2. Set bread maker to dough cycle.  
  3. Once the dough is done, lightly spray your pan with cooking spray.  (I used a 12-cup Square Muffin Pan.  You could use mini loaf pans, or regular muffin cups.) 
  4. Using a 1/4 cup, scoop out the dough and place into each muffin cup.  
  5. Bake at 350 degrees for 18-20 minutes, or until an inserted toothpick comes out clean.  
Cooking Notes:
     * Remember when you measure out Cybele's flour to use a spoon to fill your measuring cups; otherwise, you will wind up using too much flour.

  • If you want to add the instant coffee back in, add 2 teaspoons to the dry ingredients.  
  • If you want to add spice but omit the coffee you can add 1/4 tsp of ground mace.

No comments:

Post a Comment