I love baking yeast breads. There is something very
therapeutic about it. All that kneading and pounding - was a great way to relieve
stress. J I
also love the smell of yeast bread when it is baking. It brings me back to my
childhood. There used to be a Nissen Bread factory right in Worcester, MA (for
you non-locals it’s pronounced “Wuster”).
As you drove on I-290, the
aroma would beckon you to stop at the factory store. My mom used to take us
there quite often and that fresh-bread smell inside the store was even better than
from the highway above. Unlike the bread that’s been sitting on grocery store
store shelvess, the baked goods there were still warm!! My brothers and I would
get back in the car and break right into the loaves!!!
Since my oldest son has become gluten-free, yeast baking has
seemed to become a thing of the past. Anyone who has tried gluten-free baking
knows that it’slike a chemistry experiment - and 9 times
out of 10 it blows up in your face.
I have found a miracle product, Cup 4 Cup GF Flour (keep an eye out for a future
review on this product); however, it is meant for quick breads and cookies, not
for yeast products. I have been using this product for over a year and its
worth its weight in gold- which is a good thing as it costs almost as much as a
gold bar! Williams Sonoma sells it for $19.95 for 3lbs, I have found it at a regional
grocery store, Wegmans, for $15.99. But believe me it is worth it!!
So even though the product is not intended for yeast baking
I thought I would give it a try, and boy, I was not disappointed. I made the Cinnamon
Bun Bundt Cake from Epicurious (http://www.epicurious.com/recipes/food/views/Cinnamon-Bun-Bundt-Cake-51196640).
I followed the recipe to the tee and merely substituted the flour with the Cup
4 Cup. It was delicious. The bread
was nice and tender and the top of the cake had the sticky, sweet glaze to it.
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