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French Country Bread
Prep Time
15
Cooking Time
30 min.
Yields
1 baguette
Ingredients
- 1 ½ cups cassava flour (fluff with a whisk before measuring)
- 1/4 cup ghee
- 1/3 cup of flaxseed meal
- 3 eggs, preferably room temperature
- ½ cup warm water
- 2 teaspoons of instant yeast
- 1 teaspoon salt
- black sesame seeds (optional)
Directions
Combine cassava flour and salt in your mixing bowl.
In a separate bowl, whisk your eggs and ghee together with a fork. Add the egg mixture, and the 1/3 cup of water (little by little and stop if the dough is turning to soft) all to the dry ingredients and mix well. Add the activated yeast and let stand 5 minutes to firm up a bit. You will end up with something between a batter and a dough.
Pour into an oiled and floured baguette or Bundt pan. Shape with a spatula. Sprinkle the sesame seed and some cassava flour on top. Put shallow slits down the length of the loaf, if making a baguette. This creates spots for the loaf to expand and split. Cover with a towel and let rise in the pan for 35 minutes. Don't expect too much rising. It will rise a little more in the oven. Bake in a preheated oven at 400 degrees Fahrenheit for about 30-35 minutes. Let cool on a wire rack before slicing.
Notes
This recipe is a variation of the Otto's Cassava simple country bread.
Is using dry yeast, you will need ¼ cup very warm water, 1 tablespoon maple syrup or honey and 1 packet of active dry yeast.
In a bowl dissolve the maple syrup or honey into ¼ cup very warm water. The goal is for the water to still be warm, but not hot, to the touch after the sweetener has been dissolved. Start with quite warm or hot water since your sweetener will cool it down. Maple syrup will bring down the water temperature more than honey since it's usually kept in the fridge. When your temperature is just right (around 110 degrees), sprinkle yeast on top and mix in. Allow to sit until it gets nice and frothy on top and doubles in size. This can take 5-20 minutes depending on the yeast batch. Warm water will make it develop much, much faster, but HOT water will kill it so make sure you've hit that optimal before adding your yeast.
Add it at the same time you would add the instant yeast.