Cookies and Crayons

As those who have lived gluten free for any length of time understand, the holy grail really is bread. We’ve been lucky to find a palatable bread after only trying a few brands. Though the bread “works” it really has to be toasted and at almost $7 for a half loaf – well, we felt there had to be another option. So, we decided that we would trying baking our own bread. We found a fabulous recipe and gave it a whirl.

Testing the water temperature for the yeast

Stirring the yeast so it can proof

Prepare the dry ingredients

Stir stir stir

This is NOT what properly proofed yeast looks like (more on that later)

Pushing Daddy Away, “Dougie’s turn!”

Dough – we could have shaped this better

The final product

The first shot at the bread was a tad disappointing. It was VERY yeasty tasting.

We tried again, this time, we got the yeast proofing right.

Still too yeasty.

We read online that sometimes the yeast isn’t given enough of a chance to rise so we thought we’d try to use the bread machine to make it (allowing it to do part of the stirring)… still too yeasty.

Anyone have a tip on what to try next? Everyone raves at how great the bread is but it just isn’t working for us.