The Urban Homestead Experiment

Both of my boys have been home with me this week, which is something I have looked forward to for several weeks now. My husband has been out of town, so it’s just been me and the boys. I planned to use the time wisely (read: spoil them profusely before they have to go back to school in two weeks). All of the anticipation and wouldn’t you know it, I was sick. Really sick. My sweet little 8 year old stepped up, though, and took care of his little brother by making breakfast and lunch everyday. Breakfast consisted of toast with butter and honey (Udi’s Gluten-Free) and an egg.  Lunch was a grilled cheese. He’s become quite the little master at those dishes this summer (just ask him).

Today I was finally feeling a little better and realized how much bread they had gone through this week. It’s not exactly cheap! But, still, I was grateful that I had plenty in the freezer.

As I was coming up with alternatives to the Udi’s bread-fest, Heidi, author of the blog 101cookbooks.com, posted a recipe called Easy Little Bread. You should read the post. She writes that the recipe is from a cookbook written by Natalie Oldfield, which was inspired by her grandmother’s recipes. It’s called Gran’s Kitchen: Recipes from the Notebooks of Dulcie May Booker. by Natalie Oldfield & Dulcie May Booker. It’s the kind of cookbook that would buy in a heartbeat if it were in print in the U.S. (and not $38).

The bread sounded especially good this morning after eating so little all week, so I settled on it. It was incredibly easy to make. The dough comes together in 5 minutes and then it rises right in the pan. How easy is that? I changed it up by using gluten-free flour and I used instant yeast instead of active dry (personal preference). It’s a great snacking bread and best when served warm and smeared with butter.  I’ll be making it often.

Easier Little Bread
You’ll notice my recipes uses psyllium husk powder. I’ve recently discovered this works great in gluten-free baking instead of using gums. I don’t seem to have an issue with gums, but I like the idea of using something that is positively good for you instead of something that just “doesn’t hurt you”. A lot of people do have issues with xantham and guar gum, so this is a good alternative. If you don’t want gluten-free, leave the psyllium husk out and replace the 3 cups of gluten-free flour with 3 cups of whatever you want to use. Heidi used 1 cup all purpose, 1 cup whole wheat and 1 cup oat flour.

3 cups gluten-free all purpose flour
2 teaspoons psyllium husk powder
1 1/2 teaspoons instant yeast
1 1/2 teaspoon sea salt
1 1/4 cup warm water
1 tablespoon honey
butter for greasing the pan

Combine the flour, psyllium husk, instant yeast and sea salt in a medium sized bowl.  Measure the water and stir in the honey.  Add the water/honey mixture into the dry ingredients and stir until combined.

Grease a small loaf pan with butter. Scrape the dough into the pan and pat down. Cover with a damp towel and let it rest rise in a warm spot for 30 minutes.

Meanwhile, preheat oven to 350 degrees.  Once the dough has risen, place in the oven for 35 – 40 minutes.

Heidi suggests turning on the broiler for the last few minutes to brown the top. I’ll do that next time. When the bread begins to pull away from the sides of the pan, remove from oven and turn the loaf out immediately. Cool on a wire rack. Serve warm.