Lunchbreak: Jeff Hertzberg and Zoe Francois make peppery pumpkin and olive oil loaf

Jeff Hertzberg, MD and Zoe Francois

www.BreadIn5.com

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The New Healthy Bread in Five Minutes a Day: Revised and Updated with New Recipes

Peppery Pumpkin and Olive Oil Loaf

Ingredients:
3 3/4 cups whole wheat flour
3 1/2 cups all-purpose flour
1 Tbs granulated yeast
1 Tbs Kosher salt
1/4 cup vital wheat gluten
1 1/4 cups peeled, 1/4-inch dice raw pumpkin or substitute squash or sweet potato
fresh ground black pepper
3 1/2 cups lukewarm water
1/4 cup olive oil

Mixing and storing the dough:
Whisk together the flours, yeast, salt, and vital wheat gluten in a 5- quart bowl, or a lidded (not airtight) food container. Generously season the pumpkin, squash, or sweet potato to taste with the pepper. Add the liquid ingredients and pumpkin to the dry ingredients and mix without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours. The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days. The flavor will be best if you wait for at least 24 hours of refrigeration. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter turn as you go. Elongate the ball into a narrow oval. Allow the loaf to rest, loosely covered with plastic wrap or an overturned bowl, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or a greased cookie sheet without using a pizza peel. Thirty minutes before baking time, preheat the oven to 450F, with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other rack that won’t interfere with the rising bread. Just before baking, use a pastry brush to paint the top crust with water. Slash the loaf diagonally with 1/2 inch-deep parallel cuts, using a serrated bread knife. Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one). Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, or until richly browned and firm. If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it and bake the loaf directly on the stone or an oven rack two-thirds of the way through the baking time. Smaller or larger loaves will require adjustments in resting and baking time. Allow the bread to cool on a rack before slicing.

Gluten-Free Crusty Boule
Makes enough dough for at least four 1-pound loaves. The recipe is easily doubled or halved.

Ingredients:
2 cups brown rice flour
1 1/2 cups sorghum flour
3 cups tapioca flour
2 Tbs granulated yeast
1 Tbs Kosher salt
xanthan gum or 2 Tbs ground psyllium husk (double quantity if using psyllium)
2 2/3 cups lukewarm water
4 large eggs
1/3 cup vegetable oil, or melted unsalted butter or coconut oil
2 Tbs honey

Mixing and storing the dough:
Whisk together the flours, tapioca starch, yeast, salt, and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container. Combine the liquid ingredients and gradually mix them with the dry ingredients, using a spoon or a heavy-duty stand mixer (with paddle), until all of the dry ingredients are well incorporated. You might have to use wet hands to get the last bit of flour to incorporate if you’re not using a machine. We highly recommend the mixer for gluten-free doughs. Cover (not airtight), and allow the dough to rest at room temperature until it rises, approximately 2 hours. The dough can be used immediately after the initial rise. Refrigerate in a lidded (not airtight) container and use over the next 7 days. The flavor will be best if you wait for at least 24 hours of refrigeration. On baking day, use wet hands to take out a 1-pound (grapefruit-size) piece of the refrigerated dough. Quickly shape it into a ball; this dough isn’t stretched because there is no gluten in it— just gently press it into the shape. You might need to wet your hands a little to prevent the dough from sticking and to create a smooth surface, but don’t use so much water as to make the dough soggy. Allow the dough to rest, loosely covered with plastic wrap or an overturned bowl, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or a greased cookie sheet. Thirty minutes before baking time, preheat the oven to 450F, with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other rack that won’t interfere with the rising bread. Just before baking, slash the loaf with 1/2-inch- deep parallel cuts, using a serrated bread knife. Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one). Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until lightly browned and firm. If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it two-thirds of the way through the baking time and bake the loaf directly on the stone or an oven rack. Smaller or larger loaves will require adjustments in resting and baking time. Allow to cool completely on a rack before slicing.

Gluten-Free Sesame Baguette
Makes 1 large or 2 small baguettes

1 pound (grapefruit-size portion) Gluten-Free Crusty Boule
sesame seeds for sprinkling on top crust

Directions:
On baking day, use wet hands to break off a 1-pound (grapefruit-size) piece of the refrigerated dough. Quickly pat it into a cylinder; this dough isn’t stretched because there is no gluten in it — just gently press it into the shape. You might need to wet your hands a little to prevent the dough from sticking and to create a smooth surface, but don’t use so much water as to make the dough soggy. Allow the loaf to rest, loosely covered with plastic wrap or an overturned bowl, on a pizza peel prepared with rice flour or lined with parchment paper for 60 minutes (40 minutes if you’re using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or a greased cookie sheet without using a pizza peel. Thirty minutes before baking time, preheat the oven to 450F, with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other rack that won’t interfere with the rising bread. Just before baking, use a pastry brush to paint the top crust with water, then sprinkle it with sesame seeds. Slash the loaf diagonally with longitudinal cuts, using a serrated bread knife. Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one). Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.  Bake for about 25 minutes, or until richly browned and firm. If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it and bake the loaf directly on the stone or an oven rack two- thirds of the way through the baking time. Smaller or larger loaves will require adjustments in resting and baking time. Allow the bread to cool completely on a rack before slicing.

Gluten-Free Parmesan Bread Sticks

Pre-mixed dough for Gluten-Free Crusty Boule -- 1/2 pound (orange-size portion)
rice flour for dusting
olive oil for drizzling, preferably extra virgin
1 to 2 Tbs finely grated Parmigiano-Reggiano cheese
Kosher salt for sprinkling

Directions:
Thirty minutes before baking time, preheat the oven to 425F. A baking stone is optional, but if you’re using one, allow for a 30-minute preheat, other wise 5 minutes is adequate. Line a cookie sheet with parchment paper or a silicone mat, or simply grease it well with olive oil. Dust the surface of the refrigerated dough with rice flour and cut off a 1/2-pound (orange-size) piece. Press it out with your hands or a rolling pin on a wooden board, using lots of rice flour, until you have an oval 1/8 inch thick. Then cut 1/8- inch-wide strips with a pizza cutter or sharp knife. Carefully pick up the strips (a long spatula can be helpful) and lay them out on the prepared cookie sheet with 1/2  inch or so between each one. Drizzle olive oil over the strips, and sprinkle with the Parmigiano-Reggiano and a light sprinkling of salt to taste. Bake for about 15 minutes. The bread sticks are done when they are nicely browned but not scorched. Smaller bread sticks might turn brown first; use a spatula to take them off the baking sheet and continue baking the rest. They may still feel soft when done but will firm up when they cool. Cool the bread sticks on a rack before eating.

Copyright © 2016 by Jeffrey Hertzberg and Zoe Francois and reprinted by permission of Thomas Dunne Books.