Add 1 cup raisins to dough, or 1 cup any chopped dried fruit such as dried apples or pitted dates.This hearty and rustic bread is one of the easiest to make, and it comes to the table looking pretty with a bright, shiny crust.
Yield: 2 (6-inch) loaves
Active time: 10 minutes
Start to finish: 50 minutes
21/2 cups brown rice flour
2/3 cup potato starch
1/2 cup tapioca flour
2 tablespoons granulated sugar
11/2 teaspoons baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
13/4 cups buttermilk, shaken well
2 tablespoons unsalted butter, melted
1. Preheat the oven to 375°F, grease a baking sheet and dust it with rice flour.
2. Combine rice flour, potato starch, tapioca flour, sugar, baking soda, xanthan gum, and salt in a large mixing bowl, and whisk well. Add buttermilk, and stir until batter is just combined; batter should be lumpy. Transfer dough to a well-floured surface, and knead with floured hands for 1 minute, or until dough is less sticky.
3. Divide dough in half, and pat each half into a 6-inch round on the prepared baking sheet. Cut an X that is 1/2-inch deep on top of each round, and brush tops with butter.
4. Bake bread for 35–40 minutes, or until tops are golden. Transfer loaves to a cooling rack with a wide spatula, and cool for at least 15 minutes.
Note: The bread can be served the day it is made, but it slices more easily if kept wrapped in plastic wrap at room temperature for 1 day, and up to 4 days.
Variations
Add 1 cup raisins to dough, or 1 cup any chopped dried fruit such as dried apples or pitted dates.
Add 1/2 cup chopped scallions, white parts and 3 inches of green tops.
Add 2 tablespoons crushed caraway seeds or fennel seeds.
Kneading is the process of working dough to make it pliable, so it will hold the gas bubbles from the leavening agent and expand when heated. Kneading is done with a pressing-folding-turning action. Press down into the dough with the heels of both hands, then push your hands away from your body. Fold the dough in half, and give it a quarter turn; then repeat the process.