Looking for our Communion bread recipe? Here you go. It’s more or less the King Arthur Gluten-Free Sandwich Bread recipe, with more butter. There’s also a new, easier, scone recipe. Scroll dowwwwwn for that.
If you’re baking for Gilead, first: thank you. And please note that items with asterisks are provided for you. You should take the bread bag home with you the week prior. If you’re baking for Gilead during ye olde global pandemic, we ask only that you wash your hands multiple times as you go (before you touch the batter, obvi), and that you limit touching the bread once it’s done. Please wrap the bread individually in the wax paper that’s provided, by twisting the paper at both ends like a lil piece of candy) and arrive by 4:45 to place it on chairs.
Yeasted bread
3 cups (King Arthur Gluten-Free All-Purpose Flour*
3 tablespoons sugar
2 teaspoons instant yeast*
1 1/4 teaspoons xanthan gum*
1 cup warm milk
8 tablespoons (1 stick) soft butter
3 large eggs
1 teaspoon cinnamon (optional. Recommended)
Place the flour, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer. Mix till combined.
Using an electric mixer (hand mixer, or stand), drizzle in the warm milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it'll come together.
Add the butter and beat until thoroughly blended.
Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.
Cover the bowl, and let the batter rise for 1 hour.
Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
Grease an 8 1/2" by 4 1/2" loaf pan OR (pandemic era) 36 mini-muffin tins.
Scoop the dough into the pan. Press it level, using a spatula or your wet fingers. Pandemic-era: we found that dropping spoonfuls into the muffin tins (cookie baking style) worked well, and then pressed/smoothed the batter into the tins with a spatula re-wet a few times during the process with cold water.
Cover with greased plastic wrap (whatever: or a towel, or a plastic bag. We’ve never greased plastic wrap. What a pain in the ass!), and set in a warm place to rise until the loaf barely crowns above the rim of the pan/muffin tins. This should take about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 38 to 42 minutes, until golden brown. Remove the bread from the oven, turn it out of the pan, and cool on a rack.
Muffin tins: bake 18 to 24 (too long!) minutes, until golden brown; their internal temperature will be at least 200°F. Remove the rolls from the oven, wait 5 minutes, and carefully transfer them from the pan to a cooling rack. Rolls are best served warm. (Or cooled - wrapped by gloved hands in parchment paper. Whichever.) Bring the bread and the bread bag to church.
Wanna see all of that in action?
Scones!
4 cups gluten-free flour (provided)
4 teaspoons baking powder
2 tablespoons sugar (or more. You like it)
8 tablespoons/1 stick butter
4 eggs, well beaten
1 cup heavy cream
Preheat the over to 425º. Lightly butter the muffin tins. Mix the dry ingredients in a large bowl. Work in the butter with your fingers or a party blender until the mixture resembles course meal. Add the eggs and cream and stir just until blended. Turn onto a lightly floured surface and knead for about a minute.
Roll the dough into balls and pat them down lightly as you drop them into the tins. If you wanna get fancy, you can pat or roll the dough until it’s 3/4” thick and cut it into lil circles that’ll fit in the tins. This recipe (which is already doubled here) should make up to 48 mini muffs (™ Jenn Bosma).
Bake for about 15 minutes.