Saturday, January 30, 2010

More Fresh Bread

I am definitely not a no-carb kind of person. I believe in a complete and balanced diet - carbs INCLUDED! As long as you count it in your daily calories, there is nothing wrong with a little carbs in your life.
If you like crispy Artisan bread, you are going to L-O-V-E this recipe! I tried it because I had an excess of avocados in the house but what came out the oven what a very pleasant surprise! Yum!
What is so perfect about this recipe is that you prepare the dough and store it for up to 5 days! Just rip some off and bake it!
Fresh bread everyday? I think so!
Guacamole Bread
- 4 cups Whole wheat flour
- 3 1/4 cups Unbleached all-purpose flour
- 1 1/2 tbsp Yeast
- 1 tbsp Sea salt
- 1/4 cup Vital wheat gluten *Found with the flours in the baking aisle
- 3 1/2 cups Lukewarm water
- 1 Garlic clove, finely minced
- 1 Ripe medium tomato, cubed, including seeds and liquid
- 1 Ripe avocado, pited, peeled and mashed
- Water in a spray bottle
  1. Mixing and storing the dough: Whisk together the flours, yeast, salt and vital wheat gluten in a large bowl or a lidded container (not airtight).
  2. Combine the water, garlic, tomato, and avocado. Mix them with the dry ingredients without kneading, using a spoon or standing mixer (with paddle).
  3. Cover (not airtight) and allow to rest at room temperature until it rises and collapses, approximately 2 hours.
  4. The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 5 days.
  5. On baking day: Line a cookie sheet with a silicone baking mat, parchment paper or grease with olive oil.
  6. Dust the surface of the refrigerated dough with flour and cut off a 1-pound piece (grapefruit size). Dust the piece with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
  7. Elongate the ball into a narrow oval. Allow the loaf to rest, loosely covered with a clean dish towel for 90 minutes (40 minutes if you are using unrefrigerated dough).
  8. 10 minutes before baking preheat oven to 450.
  9. Just before baking, use a pastry brush to paint the top crust with water. Slash the loaf diagonally with 1/4 inch deep parallel cuts, using a serrated bread knife.
  10. Bake for about 25-35 minutes (depending on your loaf size), until richly browned and firm. During the first 2 minutes of baking, mist the top of the bread with water three times.
  11. Allow to cool completely on a wire rack before slicing and enjoying!
Makes at least 4 loaves

Nutritional Information (per slice. Approximately 13-14 slices per loaf):
Calories: 45; Total Fat: 1g; Cholesterol: 0mg; Sodium: 70mg; Carbs: 9g; Protein: 2g

1 comment:

Anonymous said...

This bread is so delicious. I served it with a squash soup and it was amazing. We ate the entire loaf at dinner.