Sandwich Bread

Today, I am offering what might feel to you normal 'glutenous' people like another gluten free bread recipe. To those of us gluten-freer's, I share golden, light, non-crumbly yeast bread. I've been working on this recipe for months, and only chose to publish it after proving it consistent. If you have any questions, ask me. I might have run into the same problem.

 Honestly, when was the last time you saw gf bread softly bend like this?

GF Sandwich Bread

Prep yeast:
2 T yeast
3/4 c warm water
Stir yeast in warm water and set aside for 10-15 minutes

Whisk flour mixture in separate bowl:
1 c milled flax seed
3 c whole grain flour mix {I use equal parts millet, yellow split pea and sweet rice}
2 t salt
2 t xantham gum

Using a stand mixer, mix:
2 eggs
prepped yeast and water
1/3 c honey
1/3 c kefir {1/2 c plain yogurt}

Add flour in 1 cup increments to the wet ingredients. This is the crucial step - Beat on medium high for 5 minutes until dough looks whipped {you are aligning the protein in the eggs just like you would kneading wheat bread}. Move dough to greased bread pan. Wet hands or spatula to smooth out the top. Allow bread to rise for 20-30 minutes {it over rises easily and will fall in the oven}, then turn oven to 350 degrees. When preheated, bake for 40 minutes, rotating the bread halfway through.

You guys are great. Thanks for reading this silly blog and for commenting and encouraging me. I really appreciate your time!

Rethink Eggs Benedict

Every muscle seems to be pulling my spine in the wrong direction. I thought I'd fix it today with some yoga. Looked up the best poses for a sore back and got to work.

I must have done something wrong. My hip is no longer working. Seriously, I'm limping like Jacob, but without the cool angel-wrestling story. What have I done? Last time I try to use a healthy fix for my back. Next time, I'll let my liver do the workout with a handful of advil.

Enough griping. This recipe has nothing to do with yoga or sore backs or wrenched hips. It's just tasty and in season, and I've been meaning to share it with you for weeks.

Part of my 'brinner' kick. Or maybe this one works better for a brunch. Do people brunch any more? There's an awesome restaurant in downtown Knoxville that serves an omelette bar for brunch. It's super trendy, so I guess some super trendy Knoxvillians still brunch.

For the rest of us who can't buzz down to Market Square, my recipe for Warm Asparagus and Egg Sandwich. BTW~ DH said nothing during this meal. He didn't pause long enough to comment!

Warm Asparagus Salad

1 lb asparagus, shaved
2 cloves garlic, minced
1 t olive oil
1/2 t red pepper flakes
1/2 t dried lemongrass {could substitute 1 T lemon juice and reduce by 1/2}
salt to taste
Grated asiago cheese, to taste {could substitute parmesan}

{To shave the asparagus, I cut off the heads, then use a potato peeler on the main stalk. If presentation doesn't matter, you could grate it in the food processor.}
Heat oil in deep pan until smoking. Add crushed red pepper. Heat until flakes hop in pan. Add garlic and saute gently for 1 minute. Add asparagus and lemongrass and saute until slightly wilted, 8-10 minutes. Remove from heat. Salt to taste. Top with cheese.

Serve over whole grain toast and fried eggs. Magnificent!