Delicious, scrumptious bread that does include yeast & egg yolk.
Add all wet ingredients into a mixer with a dough hook. (I use a food processor with a dough hook.)
Mix until combined.
As you add all the dry ingredients to the mixer, try to completely cover the wet mixture.
Mix for a few minutes or until a light and sticky dough forms.
Preheat oven to 325°F. Grease a french bread baking sheet (or a bread loaf pan).
Scoop dough onto the pan and smooth over the top, take care not to push it over the sides. Cover & let it rise for 10-15 min in a warm space.
Bake for 20-25 minutes or until golden brown. The dough may fold over the side of the french bread pan while it's baking.
Let it cool for at least 20 minutes before you take it out of the pan. If it sticks use a plastic knife to slide around the edges and break it free.
When completely cooled, slice the whole loaf, and freeze the extra with parchment paper between the slices.
UPDATE: When I first published this recipe I forgot to add one cup of water. I'm so sorry if you tried to make it with only 1/3c of water because that would totally not work. I just realized my mistake when I tried to make it again this Easter Sunday.
Recipe adapted from: Love to Know
It never ceases to amaze me what yeast and egg can do to dough. They are like magic transformers, turning everything into goodness. Anyway, I have missed them both when it comes to bread. But I've also found a few recipes I really love without them, so if you can't tolerate any amount of egg yolk or yeast, check these out: Sarah's GF Vegan Breadsticks, low histamine pizza crust, low histamine gf, df, egg free, yeast free bread, and my all time favorite low histamine gf vegan zucchini carrot apple bread.
If you CAN tolerate egg yolks & yeast, you have got to try this bread. It's so yummy! We're starting to use yeast a bit more often since Rosie is tolerating more & more foods. It's still more of a sometimes ingredient and definitely not an all the time ingredient, but Thanksgiving felt like the perfect time to trial some new french bread. It did not disappoint. Plus you don't have to whip up a gf blend- it's just brown & white rice flour!
This is the french bread pan that I have from Amazon.
Ingredients
Directions
Add all wet ingredients into a mixer with a dough hook. (I use a food processor with a dough hook.)
Mix until combined.
As you add all the dry ingredients to the mixer, try to completely cover the wet mixture.
Mix for a few minutes or until a light and sticky dough forms.
Preheat oven to 325°F. Grease a french bread baking sheet (or a bread loaf pan).
Scoop dough onto the pan and smooth over the top, take care not to push it over the sides. Cover & let it rise for 10-15 min in a warm space.
Bake for 20-25 minutes or until golden brown. The dough may fold over the side of the french bread pan while it's baking.
Let it cool for at least 20 minutes before you take it out of the pan. If it sticks use a plastic knife to slide around the edges and break it free.
When completely cooled, slice the whole loaf, and freeze the extra with parchment paper between the slices.
My dough is dry and crumbly I added a little more oil but didn’t want to add too much . I’m kneaded it by hand a little and it got slightly better. I’m letting it rise a little to see if that helps
How did it turn out? I wonder why your dough was dry, I’ve never had that happen on this recipe. It’s usually sooo wet.