I’m thrilled to report that I also love this recipe, it delivers a soft, flavorful, versatile bread that is simply delicious. The dough is a batter consistency rather than the traditional mound of rising dough, and it’s poured onto a baking sheet and cut into slices. The golden brown outer crust holds it’s texture and the inside stays soft and moist. It may not be the thick-sliced bread of times past, it may just be better.
I added my spin to the recipe with herbs, final preps, and serving options, and it’s consistently a great recipe.
- 1 cup sweet white sorghum flour
- 1/2 cup tapioca starch
- 2 teaspoons xanthan gum
- 1 Tbsp Rapid Rise yeast
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
- 1 cup water
- 2 Tbsp Organic Blue Agave (can substitute sugar – add with dry)
- 1 tsp cider vinegar
- 2 Tbsp Olive Oil (additional 2 Tbsp for pan)
- 2 eggs
- Dusting of Italian seasoning and sea salt for top
Mix together all dry ingredients (Sorghum flour, tapioca starch, xanthan gum, yeast and spices) and set aside.
Whisk together wet ingredients (water, Agave, vinegar, oil, and eggs). With an electric mixer, slowly beat the dry ingredients into the wet until blended. Beat on medium/high for 3 minutes being sure to combine all ingredients while beating.
Generously grease a large baking sheet (with sides) with the 2 Tbsp olive oil. It will seem too much, but it’s needed for browning, removing, and flavor. Pour batter onto the oiled pan and gently spread with a rubber spatula until it covers the entire pan ensuring the batter is evenly distributed. Sprinkle 1 tsp Italian seasoning over top and lightly sprinkle sea salt. Poke a fork into the dough over entire surface creating little puncture holes.
Place the dough in a warm spot and allow to rise for 35-40 minutes. (Being my house was fairly chilly, I preheated the oven to 150 degrees, turned off, and placed the dough to rise. Be sure to remove from oven after the 35-40 minutes before preheating to bake.)
Once the dough has rested, preheat oven to 400 degrees.
Bake for 12-15 minutes or until the top is browned. Be careful not to remove too soon as the middle will be doughy. You will notice a nicely browned crust on top and edges. Allow the bread to cool 25-30 minutes before removing from pan. It will become flexible and soft. (I made this ahead of time and allowed it to sit for 4 hours in the pan before slicing and it was fabulous.)
To serve, cut into 6-8 large squares to use as a folded sandwich bread. Great used for Gyro’s too. You can also cut into 4×4 squares, lightly dust with olive oil and Parmesan and return to 400 degree oven for 5-7 minutes until crispy for a crunchy garlic toast with a salad or meal.
- Grilled Salmon (use one of the many salmon recipes under fish and seafood)
- Romaine Lettuce
- Dill Sauce
- 1/2 cup Mayonnaise (not miracle whip)
- 1 Tbsp Dijon mustard
- 2 green onions chopped (green only)
- 1 tsp fresh lemon juice
- 1 tsp Worcestershire Sauce
- 1/4 tsp Old Bay seasoning
- Pinch of dill
- 1 tsp honey
