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Black Forest Bread
MAKES 1 LOAF
The chocolate lends a dark color to this bread but doesn’t overpower its flavor. For true Black Forest flavor, add ½ cup chopped cherries to the batter during final mixing. Recipe created by Rebecca Reilly.
2½ cups gluten-free high-protein flour blend
½ cup coconut flour
½ cup unsweetened cocoa powder
¼ cup sugar
¾ teaspoon salt
1 tablespoon xanthan gum
2 packages instant dry yeast
3 tablespoons butter or organic coconut oil, cut in pieces
1 cup warm water plus 1-2 tablespoons
1 teaspoon vinegar
3 large eggs, room temperature
1 teaspoon vanilla extract or ½ teaspoon almond extract, optional
Rice flour or cornmeal for dusting
1. Preheat oven to 375 degrees. Lightly grease a 9x4-inch bread pan and sprinkle with cornmeal or rice flour.
2. Combine flour blend, coconut flour, cocoa powder, sugar, salt and xanthan gum in a mixing bowl until well blended. Using the beater/paddle attachment, mix in the yeast. Then mix in the butter or coconut oil.
3. In a separate bowl, whisk together 1 cup warm water (110 to 120 degrees), vinegar, eggs and vanilla.
4. Pour wet ingredients into dry ingredients. Mix together on medium speed until everything is well blended. If the batter seems too dry, add 1 tablespoon water at a time. Beat on medium-high speed for 5 minutes.
5. Spoon the dough into the prepared pan only half full. Spray the top of dough with baking spray. Use the back of a spoon to smooth the top. Spray a piece of plastic wrap and loosely cover the bread. Place pan in a warm, draft-free place for 30 minutes or until the dough reaches just a ¼ inch from the top of the pan.
6. Bake bread in preheated oven on the middle rack for 35 to 45 minutes. Bread is done when its internal temperature reaches 200 degrees and its bottom sounds hollow when tapped. Remove bread from the pan and cool on a rack.