For Panetera
Ingredients:
- 400 g gluten-free flour (200 g rice flour**, 150 g potato starch**, 50 g corn starch**, 15 g xanthan gum)
- 2 eggs
- 40 ml of olive oil
- 10 g of honey
- 10 grams of salt
- 20 grams of sugar
- 1 sachet of dry yeast**
- 30 grams of hydrated dried tomatoes
- 2 cloves of garlic, finely chopped
**gluten-free and/or gluten-contaminated. See the lists of Celiac Associations.
Preparation:
- Place the eggs in a measuring jug, beat them lightly and then fill with water until reaching 450 ml.
- Mix and pour into the bread machine mould, add the oil and honey.
- Pour the flour covering all the liquid; in one corner put the salt and in the opposite corner the sugar.
- In the middle, make a small cavity in the flour and place the yeast.
- If the equipment requires the dry ingredients to be used first, reverse the process.
- Set the machine to the gluten-free program, if it has one; if not, use the white bread program, set the medium golden crust option, average weight 500 grams; if using the white bread program, set the crust to dark.
- Start the machine and occasionally use a plastic spatula to separate the dough from the sides of the mould. The dough will be sticky and very liquid, but that is how it should be.
- When the machine beeps, add the tomatoes and chopped garlic. Keep an eye on the dough until the ingredients are well combined, then wait for the cooking to finish.
If we don't have the bread basket, dissolve the dry yeast in warm water with the sugar and let it rest for about 20 minutes until it takes consistency; then add the oil and finally the dry ingredients.
We let the dough rise in a closed environment until it doubles in size, inside the oven with it turned off or in the microwave, then we remove the air and do the same procedure. Finally, we knead it, place it in a baking pan and bake it in a moderate oven at 180ºC for about 20 minutes.
Bachelor of Nutrition
Gianella Pedemonte
Gianella Pedemonte
