A Look at our... well, our bread

I'd hoped to do a day-in-pictures, but we hit the ground running. And it's hard to find the camera when you're runing.

We've had a lovely morning. We enjoyed our Bible studies and Latin before breakfast, which was nice (and thus, buys me and the boys a little break just before lunch!) We did a lot of work on the Latin today, and they're doing so well. James is thrilled to be translating "real sentences" (simple subject-verb sentences), but he gets it and is flying through. John gets the concept, but hasn't really put as much into memorizing his vocabulary work as he ought. Well, no beating ourselves with the Oughts, we'll just remedy that, starting now.

Then it was on to breakfast, which this morning was a bit light on the protein (and we'll pay for it this afternoon, if I don't fix the deficiency at lunch!) But, oh, was it good. I took horrible liberties last night with KathyJo's quinoa bread recipe, and it survived surprisingly well. So this morning, I mangled it a bit further to make a breakfast bread, and it turned out *spectacularly*, if I do say so myself. (But I didn't have to - the boys and EmBaby said it after the first taste!)

The loaf itself does form up nicely, and it looks like any regular banana bread you might be given by a loved one, or a zucchini bread in August, by someone who secretely loathes you. I suspect the difference in the texture is the teff flour. I used it in both batches, and both batches came out with a wonderful texture and good heft. (Yes, that is the ever-so-faint outline of a hand print on the top. I have helpers. It's like living with enthusiastic gnomes.)



It was difficult to cut. Not because of the bread, but because I didn't want to see what was inside. (Sometimes the scars are on the inside, you know.) But we cut it...



Look at that - no goop!

And the best part? It looks like that all the way to the middle! This is a completely goop-free loaf of bread.



Another first for my normal sized loaves. (9x5 pan!) WAHOO! I've never had success like this outside of BRM GF Bread Mix. Ever. (If I were a crier, this would be where I cried. As it stands, I did get a little sniffly.)

So, I washed my hands and we ate up! DELICIOUS! The boys all ate four slices a piece. EmBaby ate two full slices. Served slathered with butter, sides of fresh fruit, cheese (next time, we'll serve cheese), and glasses of cold milk, it's a delightful breakfast.

And then, it was back to the grindstone!



Here's the recipe, in case anyone needs a good gluten-free breakfast loaf. (It would toast up nicely, as well!)

LIQUIDS:
1 c. fruit yogurt (any flavor - we used blueberry)
1/2 c. water
1 Tbsp. mayo
2 Tbsp. honey
2 eggs (room temp!)

DRY:
2 1/2 Tbsp. brown sugar
scant 1/4 c. sugar (optional - play with it to taste)
1 tsp. xanthan gum
1 Tbsp. powdered milk
1 tsp. yeast (for flavor)
1/2 tsp. salt
2 tsp. baking powder
1/2 c. teff flour
2 c. bean flour blend

Pre-heat oven to 375'

Use mixer to beat together liquid ingredients in large bowl. Beat 'em til they're creamy and frothy. In another bowl, whisk together dry ingredients. Add combined dry ingredients to liquids, a little at a time, incorporating well as you go. Beat thoroughly.

Pour into a greased loaf pan, use the back of a spatula to smooth the top. Bake for 10 min. Cover with foil, and bake for another 55-60 min.

(Loaf is done when bottom sounds hollow when tapped. If it's not done, just throw it back in for another 15 or so.)

Kiss those babies!
~Dy