Rosemary Peasant Bread & Dipping Oil

When it comes to adapting recipes, I have to admit I have stayed away from breads. The closest I have come to messing with yeast bread recipes is my Sandwich Bread recipe, which I merely altered from an already GF bread recipe. Then my friend, Cynthia, posted a Rosemary Peasant Bread recipe that was so simple and easy I had to make it. Since Cynthia is somewhat of a bread guru and another of my favorite cooks of all time, I knew it would be heavenly and we weren't dissappointed. However, while we ate this wonderful bread, my daughter ate her regular bread, and was okay with it. But I was not. I decided this recipe was so good I needed to wade into the world of bread recipe adapting so that she could experience it. After talking to Cynthia and getting some ideas, and searching the internet for any GF peasant/artisan bread recipes I could base my alterations on (I found only one on the Gluten-free Girl's website, a recipe for Artisanal Sorghum Bread. I'm sure there are others I just haven't discovered their sites yet) I was ready to proceed. I based my flour needs on the Gluten-Free Girl's recipe and then proceeded with what I knew and this is the result. I have to admit, I really liked the bread, it's flavor was similar to the original, it turned out a bit heavier then the original, but that is indicative of GF bread. I might mess with this some more as I use it. But it will be a while, I only let her have 1/4 of the loaf and as soon as it cooled I froze the rest in pieces for later.


Rosemary Peasant Bread
1 C warm water
1-1/4 tsp (or 1/2 pkt) dry yeast*
1/2 T sugar
1 t salt
1/8 t garlic powder
1/4 tsp onion powder
1 egg
1/4 tsp cider vinegar
1-1/4 tsp xanthan gum
1/8 tsp soy lecithin (opt)
1-1/3 C sorghum flour
1/2 C potato starch
1/2 C rice flour
1-2 tsp fresh rosemary or 1/3 -2/3 dried
Olive oil
corn meal
Melted butter
Salt
Dipping oil (opt)

1. In a medium bowl, dissolve yeast in the warm water and sugar. Add remaining ingredients. With a hand mixer, mix on low until combined and then mix on med for 1-1/2 minutes, approx. 2. Oil an 8" cake pan and sprinkle with corn meal. Pour dough into pan and cover with a towel or greased plastic wrap. Allow to raise for about an hour.
3. Brush on melted butter (or olive oil if you prefer) and sprinkle with extra rosemary and course salt, I used Kosher, but sea salt would work just as well, or better.

Right before it goes in the oven. I couldn't find my pastry
brush so I used my finger, it works, but not as effectively.

4. Preheat oven to 350-degrees and bake for about 30 minutes until it is nicely browned (refer to photo at the beginning of post.
5. Allow to cool slightly and then rip or slice and dip in dipping oil (recipe below) or just eat.

*I buy the yeast in bulk and store it in a plastic container in the freezer or fridge.

Comparison of GF recipe and regular.

Don't you love dipping bread in olive oil at restaurants? I realize with GF restrictions this doesn't really happen anymore. Several years ago I started making my own, since we couldn't afford to go out all the time to the restaurants that did this. While the recipe is my own creation it is never the same twice. So consider this a guideline and make your own kind. My daughter doesn't go for the vinegar so I don't put it in her oil.

Dipping Oil
Rosemary (dried or fresh)
Basil (dried or fresh)
Garlic powder or fresh minced
Red Pepper flakes
Extra-Virgin Olive Oil
Balsamic Vinegar

1. On a small plate, sprinkle seasonings (if using fresh herbs, finely chop -fresh do taste best, but are not always available), start with a little (no more than 1/8 tsp dried of each) and add more if you want more flavor. Pour Olive oil over the seasoning until they are covered nicely. Sprinkle some Balsamic Vinegar over the top. To allow the flavors to blend, let sit for 30 minutes. I usually make this first before I start dinner so it has plenty of time to blend. Enjoy. It will keep for a day if covered with plastic wrap -- DON'T REFRIGERATE, the olive oil will solidify.