If you’ve been following me for a while you know my eight-year-old son has Celiac Disease and is therefore 100% gluten-free. And that my sweet husband became gluten-free, too, to stand in solidarity with him.
When my son was diagnosed close to three years ago, our house became pretty much totally gluten-free.
Well, I have a confession to make. . .
I love gluten-full bread! I do! I pretend all the time around my son that he’s really not missing much, but let me tell you. . . . and please, mum’s the word. . . . I think it’s better! Much of the time, anyway. 😉
Please don’t get me wrong, I create gluten-free recipes all the time, and as you might know, I think some of them are amazing. The thing is, I recently had a super strong craving for “real” bread — made with all-purpose flour. So I made some! This morning!
I made this bread made for a delightful Sunday morning. After it cooled, I toasted a couple of slices under the broiler for a moment or so, added a bit of butter, and smiled.
You know what other brad might just make you smile? Chocolate Bread! So in case you fancy something sweeter, now you have the choice.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 1-1/2 cups buttermilk
- ½ cup plain yogurt
- 1 large egg
- 2 teaspoons finely minced garlic
- ⅓ cup finely chopped, mixed, fresh herbs (marjoram, thyme, sage)
- ⅓ cup olive oil
- Preheat the oven to 350 degrees F, and coat an approximately 11-inch loaf pan with a thin layer of butter and flour.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Make a well in the middle and set aside.
- In a medium-sized mixing bowl, gently whisk buttermilk, yogurt, egg, garlic, herbs and olive oil. Pour this in the well in the dry ingredients and mix only until combined.
- Pour the batter into the greased pan, and bake in the preheated oven until the bread becomes solid (it should no longer jiggle if you move the pan), the top is golden brown and slightly cracked, 45 minutes to 1 hour.
- Let the bread rest in the pan for at least 20 minutes or so. Then use a large plate or baking sheet to invert the bread to remove it from the pan. Wait about an hour before attempting to slice the bread. It should be completely cooled.
This is a pretty full loaf pan when it goes in the oven -- it's a good idea to place it on a baking sheet . . . just in case.
3 hours ahead: Make the batter and bake the bread.
This bread will keep wrapped tightly in the refrigerator for about 4 days, and in the freezer for a couple of weeks.