bread, jam, lemon

Easy Gluten Free Bread with Lemon Jam

Happy January! For this week’s bake I wanted to do something I thought I would never ever do. Make bread! And not just any bread, gluten free bread that tastes like regular delicious bread. Typically I try to avoid eating gluten (even though most of my bakes thus far are full of gluten) so I wanted a recipe that I could make weekly and also taste like it took hours to bake. The recipe below ticked all of those boxes… easy, gluten free and most importantly delicious.

Once I had the bread recipe perfected it was suggested that I make a lemon jam to go with it. I absolutely love lemon, but had never had lemon jam so I jumped at the chance to try and make it. I’m definitely tooting my own horn when I say this lemon jam recipe will knock your socks off. It’s the best jam I’ve ever eaten and luckily the recipe makes enough to share. It’s the perfect addition to the bread recipe below.

Ingredients for Gluten Free Bread

1 cup warm milk (110 degrees)

1/4 cup sugar

2 1/4 teaspoons active dry yeast

1 teaspoon salt

1/4 cup butter

2 large eggs

Directions For Gluten Free Bread

Combine milk, sugar and yeast in small bowl and set aside for 10 minutes to froth.

Combine gluten free flour blend and salt in stand mixer. Beat on low gradually adding yeast mixture until well combined.

Add butter and eggs, mixing and scraping the bowl until well combined. Increase speed to high and mix until very smooth.

Cover with clean kitchen towel and let rise in warm place for 1 hour.

Grease loaf pan. Stir dough and pour into pan. Loosely cover with greased food plastic wrap and let rise for 20-30 minutes or until just above edge of pan.

Heat oven to 350 degrees.

Bake for 45 minutes or until top is golden brown. Remove from pan and let cool on cooling rack.

Ingredients For Lemon Jam

8 lemons

1/2 cup lemon juice

2 cups sugar

6 cups of water to boil zest

3 cups of water to make jam

Directions for Lemon Jam

Grate 6 lemons into dutch oven.

Squeeze 4 of them to have 1/2 cup of lemon juice. Set lemon juice aside.

Slice 2 lemons thinly and add to dutch oven with zest.

Pour 2 cups of water over zest and lemon slices. Bring to a boil over medium heat and let simmer for 10 minutes.

Repeat this 2 more times. This will remove the bitterness of the lemon zest.

Add sugar, lemon juice and 3 cups of water over strained sliced lemons and lemon zest in dutch oven.

Bring to a boil over medium heat. Turn heat down to low and let simmer for 30 minutes stirring occasionally.

Turn heat completely off and let sit for 10 minutes. Jam will be runny, but it gets thicker as it cools.

Store jam in jars, place in refrigerator.

Once jam has set, slice the gluten free bread, spread with jam and enjoy!

Tips and Tricks and Don’ts that I did

The yeast mixture should be frothy, but don’t freak out if it’s not a volcano of froth. Your dough will still proof just fine.

I proof my bread in the window of my kitchen because I like the idea of the warm Texas sun helping with my bakes, but you don’t need a window to proof and most ovens these days have a proof feature. Any warm place in your kitchen is fine and if you don’t have a proofing setting, you can set your oven temperature to the lowest setting and use that to proof.

Don’t forget to grease your loaf pan. You’ll want to take it out of the pan once it’s baked to cool. If it’s greased properly it should slide right out.

Slice and freeze the bread for storage. I made the mistake of just freezing the entire loaf, but when I wanted to toast a slice I had to wait for it to defrost before I could cut into it. After you slice the bread add a piece of wax paper in between each slice. Store it in a storage bag in the freezer and grab a slice when needed. Easy Peasy.

Be really careful not to get your sugar, water, lemon mixture too hot when making the jam. My first batch basically turned into lemon flavored caramel because I overcooked and overheated it. You only need to bring it to a boil, do not let it boil for an extended period of time.

Don’t worry about the rinds or zest when putting your jam into jars. The rinds get really soft and somewhat sweet during the cooking process and they taste pretty good too.

The jam will be runny. The consistency is pretty much like runny jello. Do not worry. Once it’s cooled it will firm up and when you jar it and put it in the fridge it will firm up even more.

I really like lemon flavor and wanted it to stand out more than the sweetness, but if you’d prefer less lemon flavor and more sugar, feel free to cut down the lemon juice and add more water and a tablespoon more of sugar.

This bread is perfect for this jam and this jam is perfect for this bread, but you can enjoy them separately too. Make a turkey sandwich with the bread or add the jam to your favorite english muffin. Whatever you do, don’t forget to ENJOY!

Thanksgiving

Pumpkin (Cake) Bread

Have you ever had Pumpkin Bread? I was a newby until my son had his school Thanksgiving Lunch last week. The one thing about his school lunch that he could not stop talking about was the PUMPKIN CAKE! I later found out that it’s really called pumpkin bread. We’ll call it both because it’s sweet like a cake, but looks and cuts like a loaf of bread. When Clark (my oldest) asked if I could learn how to bake pumpkin cake for our Thanksgiving, I couldn’t say no. Despite the bar being set super high I think we knocked this one out of the park. Below is the recipe with a few tips.

Pumpkin Cake Bread with Brown Sugar Topping

Brown Sugar Topping– 1/4 cup melted butter, 1/2 all purpose flour, 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1/2 teaspoon pumpkin pie spice

Pumpkin Bread– 1 15oz can of pure pumpkin puree, 1 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 large eggs, 1/2 teaspoon vanilla extract, 1/2 cup milk, 2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon salt

Maple Syrup Glaze– 1/2 cup powder sugar, 1/4 cup pure maple syrup

Brown Sugar Topping Instructions-in a small bowl mix all ingredient, store in refrigerator while making pumpkin cake bread.

Pumpkin (Cake) Bread Instructions– Preheat oven to 325F and butter the sides of a 9×5 loaf pan. Line with parchment paper. In a medium sized bowl whisk together flour, salt, baking soda, cinnamon and pumpkin spice. Set aside. In a separate larger bowl using an electric mixer; mix together oil and pumpkin puree until combined. Mix in half of the dry ingredients and add the milk. Add the rest of the dry ingredients and mix until smooth. Pour in pan and spread evenly. Remove brown sugar topping, break up with a fork and sprinkle evenly over the top of the cake. Bake for 1 hour and 20 minutes or until a toothpick in the middle comes out clean.

Maple Syrup Glaze– Mix together sugar and maple syrup. Pour glaze over loaf while the loaf is still hot. Let the bread cool for 20 minutes before serving. VIOLA! Pumpkin Cake Bread!

Tips, Tricks and a few Don’ts that I did– 1. Whatever you do, DO NOT forget to line the pan with parchment paper. I skipped it thinking it wouldn’t matter since I “buttered” my pan, but it’s a loaf… with a topping. Dumb Dumb move by me because the parchment is what helps get the loaf out of the pan. Otherwise you have to dump it… LITERALLY. I ended up making a giant mess, but learned a valuable lesson. 2. The brown sugar topping is probably the best part for the kids to help. My boys usually get bored with baking, but once I gave them some forks to break up the sugar and sprinkle on the loaf they were in HEAVEN. 3. Don’t be scared. It sounds really hard, but this is by far the easiest bake I’ve made. And maybe even the tastiest. 4. The bread will last for 10 days if stored in the fridge. Wrap it in foil or store in plastic containers and reheat for 10-20 seconds in the microwave. I promise it tastes freshly baked even out of the microwave. 5. ENJOY!