King Arthur Flour Yeasted Bread Baking Class

I recently took another great baking class at the King Arthur Flour Baking Education Center in Norwich, VT. We learned how to make a basic white sandwich bread and a whole grain pizza dough. Amy Trage, one of the gluten free baking experts at KAF, teaches the class. She is also their primary gf blogger. Their blog is excellent with great gf recipes. Amy comes up with some great ideas–like creating a gf sourdough recipe and using it to make English muffins! Today in class, she also mentioned that she had just posted an entry with a recipe for millet bread.

For the white bread, we used a basic flour blend and added xanthum gum. It was pretty easy. We let it rise for about 30 minutes and then baked in loaf pans. I liked how it browned up, but I am not a huge fan of the texture or taste.

However, I turned the loaf into CROUTONS. Yes, croutons. Don’t they look beautiful? I was going to use them to top a salad, but they didn’t last that long. Instead, I ground them up and used them to coat some haddock before baking. I used to make croutons every once in a while with regular bread and had forgotten exactly what to do, but it is so simple–just toss them with olive oil, salt, pepper, and some thyme and tarragon.

Not so delicious bread=delicious croutons--go figure
Not so delicious bread=delicious croutons–go figure

The pizza dough turned out much better. We used King Arthur Flour’s whole grain gluten free flour blend. I didn’t like that we had to use their prepackaged flour blend. I would rather have gotten the recipe to make a whole grain flour blend on my own. Their blend includes teff, sorghum, and a bunch of others.

To make the pizza dough, we put the flour blend and most of the other ingredients in the stand mixer while letting the yeast activate in warm water for a few minutes. After combing and mixing for a while to let the proteins strengthen we let the dough sit for about a half hour. Then we formed the dough into a pizza shape with our hands on parchment paper and put it in the oven for 5-10 minutes. When it came out of the oven we added tomato sauce and fresh mozzarella cheese and put it back in the oven for 15 minutes. When it was done, we added fresh basil leaves.

With my 15% off coupon you get when you take a class, I bought some of that whole grain flour blend, as well as a few other things: a mini-loaves pan, to go mini pie pans with lids (who wants a mini gluten free apple pie for Christmas?!), tapioca starch, and a big airtight container for storing my gluten free flour blends. Even with the coupon, I spent far too much money. Overall, though, it was fun. I highly recommend the classes. They now offer three gf classes: basic, quick-breads, and yeast breads. Taking a class is a great way to meet others who have gluten sensitivities.

I’ve been experimenting with gluten free breads quite a bit in the past week. I’ve made cinnamon raisin bread, more pizza, and a honey oat bread that is pretty hard to stop eating. Have you found a gluten free bread that actually has a nice texture AND taste?


One thought on “King Arthur Flour Yeasted Bread Baking Class

  1. Now Amy, you got me thinking. If this bread equals delicious croutons, do you think that it would work for stuffing for Thanksgiving. Also, if it turned into mush when you baked the stuffing because it was too moist, how about making croutons first, but maybe just using olive oil and get them crispy and cooled, then make stuffing out of them? It seems like they may get less mushy that way. Don’t you think? I make croutons all the time with regular bread.

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