Gluten Free Yeast Curd Bread

Category: Yeast bread
Gluten Free Yeast Curd Bread

Ingredients

soft cottage cheese 50 grams
eggs c-0 2 pieces
gluten-free flour (flaxseed, sesame, pumpkin) 40 grams
dry yeast for baking 1/2 teaspoon
salt 1 / 2-1 / 3 teaspoon

Cooking method

  • Mix cottage cheese and eggs.
  • Combine flour, salt, yeast separately.
  • Heat the curd-egg mixture for 30 seconds in the microwave at a power of 700 watts.
  • Add flour. Stir well. Transfer to a container with a lid.
  • Leave for a couple of hours on the fermentation table or with the lid ajar or, like mine, with a valve in the lid, in a microwave jar.
  • Then put in the refrigerator. I had 12 hours.
  • Here is the dough before fermentation
  • Gluten Free Yeast Curd Bread
  • This is after
  • Gluten Free Yeast Curd BreadIt can be seen that the volume of the test has doubled.
  • I stood in the refrigerator overnight.
  • Get it out, let it warm up.
  • Transfer to a bread pan. The thickness of the dough is 3-4 cm.
  • Put the form with the dough on a baking sheet in a cold oven.
  • Turn it on and set the temperature to 180 degrees.
  • Bake for about an hour + - 10 minutes, taking into account the heating time.
  • Willingness to test with a stick.
  • Remove from the oven, remove from the mold, wrap in a towel and cool.

The dish is designed for

loaf weighing 160-170 grams

Time for preparing:

3 hours + standing in the refrigerator

Cooking program:

whisk, refrigerator, oven

Note

It turned out to be a wonderful, healthy bread.
Crispy, not wet, well baked, perforated
And what a fragrant
Gluten Free Yeast Curd Bread
I haven't eaten butter for a long time, but here I couldn't resist
Oh, so delicious, with warm bread and sprinkle a little coarse salt on top
How little I need for happiness

You can use any gluten-free flour.
If you add almond, peanut, cedar and sahzam to the flaxseed, you get a wonderful dessert bread.

I did a little on trial. Now I will definitely make more than one portion.

Rituslya
Lenus, what a cool loaf it turned out!
There were nothing like ingredients, but such an impressive loaf came out! Great!
Lenus, will rice flour do? There is a whole bag of rice flour, but I don't know where to attach it.
Lenus, thanks for the bread!
Podmosvichka
Ritusik, health
Rice is possible, but only a little. If you do it out of one, I don't know what happens. Try it. Maybe everything will be fine.
I have 10 grams of flaxseed, sesame, pumpkin and white flax bran.
Zarita
Good day! I liked your recipe very much, so I decided to bake it. The bread turned out, but not without oddities. I would like to work on the errors with your help, what is wrong?
I mixed everything according to the recipe, stood on the table for an hour and a half, the dough was thin. It rose one and a half times in the refrigerator, but it was liquid. Warmed at room temperature for about 2 hours, then poured (!) Into a mold. I had to stir it a little with a spatula, as the dough inside began to flake off (eggs or cottage cheese?). When baking, it rose a little, it tasted salty and like a dried omelet, but in a small neat hole. Used corn, flax and rice flour, soft 11% cottage cheese. For some reason, the flaxseed part went up all the way up, so that the bread came out two-colored. I like the size of the bread at the exit (I am the only one from homemade on a gluten-free diet) and the fact that by changing the flour, you can vary its taste.I will definitely reduce the salt, but what to do with the rest? Maybe you need another curd? Or to stand the dough in the refrigerator already in the form, so that later it does not disturb? What is the best time to warm up?
I would be very grateful for your comments and guidance,
Podmosvichka
Zarita, thanks for trusting the recipe
The actions seem to be correct.
The only advice I can give is to take the dough out of the refrigerator and put it in the mold right away. I honestly don’t remember how much I got warm, but not 2 hours for sure.
I'm a bum so I try to do everything quickly
Mine doesn't taste like an omelet at all. And the fact that it stratified may be the fault of the cottage cheese.
I don't see where you live. I use the low-fat Country House or Magnet's Delicious Day.
How much was in the refrigerator? And what yeast did they put in?
Zarita
Podmosvichka, thank you for responding immediately! Safmoment yeast usually never fails, but the cottage cheese, it seems, is some kind of Belarusian - I bought it for the first time, to be honest. The dough stood in the refrigerator for at least 11 hours and seemed to have risen well, only it did not thicken properly. I will try as you advise, perhaps overexposed in heat before baking. Is cottage cheese better yet soft or regular?
Podmosvichka
Cottage cheese is better soft.
And the Belarusian of several types disappeared from us, they banned the sale because of palm oil in the composition

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