Tag: Loaf

Gluten Free Bread with Programmable Bread Machine, Large, Rustic and Crunchy Loaf – Gordon Ramsay’s version

Here's mine rustic gluten-free bread that I do with the programmable bread machine, in no time, with little yeast, in a dose that is enough for the whole family, perfect for a bread basket or a packed lunch.

Family💚 hello! Given the many requests, today we share the loaf that saves my life that I make and I redo because everyone likes it perfect also to freeze.

Compared to the previous one that I leave you here, this loaf has a part of rustic flour and is bigger! The other was no longer enough because even children prefer it to traditional bread and how can you blame them?

Click here to discover my programmable bread maker!

It is a machine with steel basket, fully programmable in the machine preheating, kneading, leavening and baking phases.

The program that I share in the table below is tested to obtain the rustic loaf with a crunchy crust, but soft inside, obviously I still have to do a million more tests to obtain always different results depending on the needs.

I share my program, but of course the beauty is that you can vary according to tastes and needs.

PROG. 1	WEATHER	TEMPERATURE	SPEED'
PREHEALT (preheating)	OFF	–	–
KNEAD 1 (dough)	15 m	–	2
RISE 1 (leavening)	2 h	37 °	–
KNEAD 2 (dough)	4 m	–	1
RISE 2 (leavening)	1.30 h	37 °	–
BAKE 1 (cooking)	1:00 h	200 °	–
BAKE 2 (cooking)	50 m	180 °	–
BAKE 3 (cooking)	–	–	–
	5 h 39 m

Some of you have bought this machine and ask me how to take the bread out of the oven after cooking.

As I always say, a bread that bakes well is a bread with well balanced dough, well leavened and consequently well cooked: if the bread is well cooked, it has a golden and crunchy crust, but you will not have difficulty getting it out of the basket if you follow the advice I give you in the recipe!

Braided Loaf with Poppy Seeds by Gordon Ramsay

A very simple yeast bread dough is divided into four strands and braided to form an elegant loaf. Brush with egg wash and sprinkle with poppy seeds before baking. It is crispy and flaky on the outside and soft tender on the inside. Braiding 4 strands of dough can be tricky, but the technique isn’t hard to master and it’s actually easier than you think. Here is a video on How to braid a 4-strand loaf.

7 g Dry yeast
2 tsp Coconut sugar or raw brown sugar
200 ml Warm water
350 g All-purpose or bread flour
1 tsp Sea salt
4 tbsp Olive oil
1 Egg, lightly beaten
1/2 tbsp Poppy seeds
1 tsp Sea salt

Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
Sift flour into the bowl of your stand mixer fitted with a dough hook. Stir in salt, yeast mixture and olive oil. Mix on low speed to form a soft dough. Increase the speed and knead the dough until smooth and elastic, about 7 minutes.
Turn out the dough and shape into a ball. Lightly grease the mixing bowl and return the dough to the bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
Using your fist, punch dough down. Knead until smooth.
Line a pullman pan with parchment paper. Divide the dough into 4 even portions. Roll each portion into a 35-cm strand, slightly tapering the ends. Form into a plait, tucking the ends under. Place it into the prepared loaf pan.
Cover with lightly greased plastic wrap. Set aside in a warm place for 50 minutes or until dough has almost doubled in size. Preheat oven to 200C/180C fan-forced/400F.
Brush dough top with egg. Sprinkle with poppy seeds and salt. Bake for 25-35 minutes until nicely golden and crunchy. Cool on a wire rack, then serve with poppy seed spread or butter, if desired.

Classic Pain de Mie / French Sandwich Loaf by Gordon Ramsay

Pain de mie (literally means crumb bread) is a fine-crumb, soft tender French sandwich bread baked in a special bread pan with a lid, which keeps the loaf from crowning, giving it a flat surface and square-edged slices and keeps the crust as thin and soft as possible. The main difference between pain de mie and regular white bread is that pain de mie uses milk, whereas most white bread recipes call for water.
If you don’t have a pullman pan, just cover a normal bread pan first with a piece of baking paper, then with a heavy baking tray as the weight to hold it down. Besides sandwiches, this bread makes amazing toast, grilled cheese, and French toast.

7 g Active dry yeast
320 ml Whole milk, lukewarm
550 g All-purpose flour
1 tbsp Raw sugar
1 tsp / 7 g Sea salt
3 tbsp / 42 g Butter, at room-temperatur

Dissolve the dry yeast in warm milk and set aside for 5 minutes. Place flour, raw sugar, and salt in the bowl of your mixer fitted with a dough hook.
Add in milk-yeast mixture and mix at low speed for about 1-2 minutes. Then increase the speed to medium and knead for 4-6 minutes.
With the mixer running at medium speed, add the butter one tablespoon at a time. Once all of the butter has been incorporated into the dough, stop the mixer and turn out the dough on a lightly floured work surface. Shape the dough into a ball and place it into an oiled bowl, cover with plastic wrap, and let rise for about 2 hours until double in volume.
Gently deflate the dough and shape into a ball. Cover with a plastic wrap and set aside to rest for 15 minutes. Grease a 26x12x9cm pullman loaf pan with butter. Set aside.
Pat the dough out into a rectangle. Roll it up just like you do the jelly roll and pinch the seam together. Place into the prepared loaf pan with seam side down. Cover loaf pan with plastic wrap.
Let rise in a warm place for about an hour until almost 2 inches from the top rim of the loaf pan.
Preheat the oven to 190C/375F. Remove the plastic wrap and cover the loaf pan with its lid. Bake for about 30 minutes in the center of hot oven.
Open the lid and let cool for 10 minutes before turning out onto a wire rack and let cool completely.