This week I ate all the carbs.
All the brownies.
A good chunk of the bread.
And it was amazing.
The brownie recipe can be found in my book, Allergen-Free Desserts to Delight Your Taste Buds
The bread recipe is one I have been toying with pretty much every night for the last couple weeks.
5 cups white bread flour + some for dusting
2 tsp quick rise dry yeast
2.5 tsp salt
2 cups warm water
2 tsp extra virgin olive oil
Add the flour, yeast, and salt to a large bowl and mix well.
Make a well in the center and add the oil and water at one time. Begin stirring slowly until all the dry ingredients are incorporated and the dough has come together in a ball.
Dust some flour onto a clean surface and begin kneading the dough for several minutes until it's smooth and elastic.
Transfer to a lightly oiled bowl and cover with plastic wrap. Allow to rise for 1.5 hours. It should double in size.
Preheat oven to 425F.
Remove the plastic wrap and punch the dough in the center. Then transfer it onto a clean surface dusted with flour. Cut into 3 equal portions and shape each one into a loaf.
Place a few inches apart on a large baking sheet and let stand for a half hour.
Place tray in preheated oven and bake for 15 minutes. Then turn the oven down to 400F and bake for another 10 - 15 minutes.
The cooked loaves should be light brown on the outside and sound hollow when tapped.
Allow to cool before slicing.
*You can freeze any unbroken bread in a freezer strength plastic bag. It will last for up to 3 weeks.