As I told told you before in this recipe, Sunday morning breakfasts are a bit special in our family, and I always try to prepare something nice for us all to share. Now, in Switzerland, one of the traditional Sunday morning treats is a kneaded bread called “tresse”; it is more buttery than plain white bread, but it isn’t sweet like brioche bread. It’s delicious sliced, with a little butter and jam, or cheese or honey (or caviar if you have any spare 😉 ).
This is another recipe I can’t take complete credit for – I didn’t invent it, but modified an existing one, published by a Swiss company called Betty Bossi (if you can read French and want to check it out, you can find it here) In their recipe, they suggest making individual small braided breads. I tried this but found it tricky – as usual, gluten free dough isn’t easy to shape, it gets sticky and messy and I’m not terribly patient lol! I find it so much easier to bake the loaf in a rectangular cake tin, but you could, of course, try to experiment with different shapes. I have been meaning to order a special braided baking mould like this one or this one; I reckon it would make really pretty loaves! I’ll keep you informed of how that turns out when I try it 🙂
This gluten free loaf is really easy to make and it works well every time. I prepare it on Saturday evening, place it in the cold oven and let the dough rise overnight. I am fortunate to have an oven that I can set to start automatically at a certain hour, so I set it to start in the morning, and by 8 am, we have a lovely smell of fresh bread wafting through the house 🙂 Served with a cup of tea or coffee, it really makes a perfect start to the day.
As usual, you can make two loaves and freeze one of them, it works fine – just take the frozen loaf out and let it thaw overnight, then put it in the oven for roughly ten minutes, just to make it nice and crisp on the outside again.
Does all this sound nice to you? Here is the recipe so you can try it out 🙂 If you have any questions, reach out to me on Facebook – I’m here to help!
For one loaf, baked in a 18 x 8 cm cake tin
- 250 ml milk (not too cold)
- 7 g dried yeast
- 50 g butter (at room temperature)
- 180 g plain yogurt
- 400 g gluten free flour (I use either Schaer Bread mix B or Doves Farm white bread flour, see products used)
- 4 g psyllium husk powder (see products used)
- 2 g salt
- Place the milk and yeast in a bowl. Sprinkle with a little sugar.
- Let it rest for about 10 minutes until the yeast is activated (see baking bread) .
- Add the softened butter, yogurt, gluten free flour, psyllium husk powder and salt.
- Mix and knead the dough thoroughly, preferably with the kneading hooks of a hand mixer.
- Line the cake tin with some non-stick baking paper and place the dough in the tin. Let the dough rise – if possible in a warm and humid place. As I mentioned above, I prepare it on Saturday night and let it rise overnight; it probably takes about two hours to rise properly.
- Once the dough is risen, bake in the oven for 30-35 minutes at 200°C if you have a fan oven – 220°C if you use conventional heat. I like my bread crisp on the outside, so I usually take the loaf out of the tin after 30 minutes, and bake it for a further 5 to 10 minutes, so the sides get nice, golden and crispy 🙂
Let the loaf cool down completely before slicing it.
Hope you enjoy it :-)