Lemon Basil Bread

Baking is the perfect lazy Sunday activity!

For the past few weeks I had been wanting to make these Jalapeno-Cheddar Cheese Biscuits I saw in Gluten-Free Baking with The Culinary Institue of America cookbook. I planned to bake them this past Saturday, but the weather was too nice outside so I decided to take advantage of it and surf. That is when I realized that SUNDAY truly is the perfect baking day

My mission to make the Jalapeno-Cheddar Biscuits, quickly turned into a multiple bread testing adventure… After I had begun cooking I realized I didn’t have cheddar cheese. Did that stop me? No way jose! I improvised by using the little bit of goat-mozzerella cheese I had in the fridge.

Only being able to make a small batch of the biscuits, I decided to get creative with the rest of the dough. So I made cinnamon currant and chocolate chip bread, and then came up with the most delectably divine Lemon-Basil bread I am sharing with you here! It was by far my favorite out of the three I made. It was soft and chewy like a sweet bread, but the lack of sugar with basil and lemon made it a bit more savory… I don’t know how else to describe it besides simply lovely – so you just need to bake it to see for yourself!

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Lemon Basil Bread

I don’t know how else to describe it besides simply lovely – so you just need to bake it to see for yourself!

  • Total Time: 1 hour 30 minutes

Ingredients

Units Scale
  • Flour Blend #5
  • 3 1/2 cups White rice flour
  • 1 1/2 cups Tapioca starch
  • 3 1/2 cups Soy flour
  • 1 cup Whey powder (this is doubled so you will have enough for the recipe)
  • Pre-heat oven to 350°F5 3/4 cups Flour Blend #5
  • 1 tablespoon + 1 teaspoon Sea Salt
  • 1/3 cup Coconut Sugar
  • 3 tablespoons Guar gum
  • 2 tablespoons Instant yeast
  • 23 tablespoons Lemon extract
  • 1 lemon, zest
  • 1 small bunch of basil leaves, slivered and chopped
  • 3 1/2 cups Water
  • 2 Eggs
  • 3/4 cup (6oz.) Butter, melted

Instructions

  1. Thoroughly combine flour blend, salt, sugar, and guar gum. Blend in yeast.
  2. Mix together water, eggs, and butter, then add to the dry mixture. Mix using a paddle for 6 minutes on low speed.
  3. With a spatula, mix in lemon extract, basil, and lemon zest.
  4. Scoop mixture into greased 8” x 4½“ x 2¾” loaves or muffin tins. Fill up 3/4 of the way. Will make approximately 3 leaves and 4 batches of muffins.
  5. Bake in preheated 350°F oven. Bake muffins for 15 minutes, breads for 45-60 minutes.
  6. At 25 minutes, I checked the breads and then painted the top with just a little bit of a egg scrambled to make the top of the bread look shiny and professional
  7. The product should be firm at the center with an internal temperature of 200°F. If the bread is not correct, bake for 5 more minutes. If you do not have a baking thermometer, stick a  knife into the center of bread to see if it comes out sticky/with dough on it.
  8. Remove from oven, rest in pan for 5 minutes, then unmold onto cooling racks.

It might look like a lot of work, but it is SO worth it!!! YUM YUM YUMM!!!!!

  • Author: Erin
  • Prep Time: 20
  • Cook Time: 70

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