This bread is quick, easy, and delicious. I’ve made it several times now, when I don’t want to wait for the bread-maker kneading cycle. This is a great recipe if you don’t have a bread-maker.
There is another variation of this bread that is just a basic sandwich bread, instead of a seasoned bread. I love the way rosemary tastes, but some of my sisters and my Mom are not so keen on the idea!
1 cup potato starch (I use Ener-G)
1 cup GF cornstarch
3 teaspoons teff flour (this is optional. The teff adds a hint of ‘whole grain’ to the bread)
3 teaspoons xanthan gum
½ cup sugar
3 tablespoons yeast
2 teaspoons salt
1 teaspoon ground rosemary
1 teaspoon whole rosemary
2 teaspoons Italian (spaghetti) seasonings
1 teaspoon pizza seasonings
3 large eggs
½ cup olive oil or melted butter
1 cup milk
½ cup warm water
2 teaspoons whole rosemary
¼ cup melted butter
1 teaspoon spaghetti seasonings
1 teaspoon salt
Heat the oven to the “WARM” setting. Grease a 9-inch round cake pan with butter OR grease a small-but-deep cast iron pan. Make sure to grease well! It really stinks when your bread won’t come out of the pan. Also, make sure your pan is not the least bit wet!
Combine all the dry ingredients in a large bowl and whisk them together. Place bowl under electric mixer. Combine the wet ingredients in a separate bowl.
Pour the wet ingredients in with the dry ingredients. Beat with the electric mixer until blended.
Pour the dough into the bread pan and scrape out the bowl with a rubber spatula. Place in the oven on “WARM” and let rise for one hour.
While bread is rising, melt the butter on the stove-top and stir in the salt, rosemary, and spaghetti seasonings. Remove from heat.
When dough is done rising, gently pour the butter/seasonings mixture over the bread. This will result in a nice crunchy outside crust.
Turn the oven to 350 degrees F and cook for about 45 minutes, until bread feels firm and is brown on top.