I found this gluten free bread recipe from Artisan Bread in Five Mintes A Day a couple of years ago. After trying all of the gluten free grocery store breads I could find I wasn’t satisfied. The grocery store brands had no flavor, were dry, crumbled too easily, and didn’t have the texture of the bread I used to love before I discovered my gluten intolerance. So, when I made this bread for the first time I was ecstatic. It has the texture and consistency of premium fresh baked bread and is so delicious. The recipe is super easy. There is a lot of waiting and planning but very little hands on time. Believe me, it’s worth it. It’s especially good fresh and warm out of the oven. After making the basic recipe several times, I started experimenting and making different versions.
My favorites are jalapeño cheddar, olive, and walnut breads. I follow the directions exactly as the website lists except I cut the salt in half. Here is how you make the walnut bread:
I don’t have a plastic bucket like the original recipe calls for so this is what my dough looks like when I put it in the fridge. I typically make the dough the day before I want to bake the bread.
Use about a grapefruit size piece of the dough and mix gently with 1 cup of chopped walnuts. Shape dough into a loaf and smooth top with wet fingers. Let the dough sit out on a piece of parchment paper covered slightly with a piece of plastic wrap for 1.5 hours.
30 minutes before baking, place Le Creuset pot into the oven and set temperature to 500 degrees. Place the dough and parchment paper into the heated pot like this. The pot is very hot and I have a scar from not being careful once and barely touching my arm on the rim of the pot.
Place lid on pot and bake bread for 20 minutes. Remove lid and reduce heat to 450 degrees. Bake for 15 minutes and remove from oven.