{"id":1391,"date":"2013-12-26T21:29:31","date_gmt":"2013-12-26T19:29:31","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1391"},"modified":"2020-04-15T16:37:28","modified_gmt":"2020-04-15T14:37:28","slug":"%d7%9c%d7%97%d7%9d-%d7%9c%d7%91%d7%9f-%d7%91%d7%9e%d7%a2%d7%98%d7%94-%d7%a4%d7%a8%d7%99%d7%9a-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1391&lang=en","title":{"rendered":"Crispy White Bread (GF)"},"content":{"rendered":"

The original recipe for this fantastic bread was given to me by the lovely Rachel Gurevich<\/p>\n

\"2013-12-25<\/a><\/p>\n

Ingredients<\/h3>\n

500 gr. Tagmish GF flour (or good GF bread-mix)
\n1\u00bc Tbsp. dry yeast
\n\u00bd bag (6 gr.) baking powder
\n\u00bc tsp. baking soda
\n\u00bd tsp. sugar
\n\u00bd Tbsp. salt
\n\u215b cup vegetable oil
\n2 cups warm water
\n1 egg with pinch of salt, for brushing<\/p>\n

Preparation<\/h3>\n

In a bowl, mix flour with salt, baking powder, and baking soda.
\nCreate a pit in the middle, and add yeast, sugar and \u00bd cup of the water, and let stand for 5 minutes.
\nAdd the oil and remaining water, and knead well onto a soft ball.
\nCover with a towel and let rise for about an hour until doubles.
\nCreate 2 smaller loaves, or one larger one.
\nPlace in a baking tin, lined with baking paper, cover with a towel and let rise again until doubles.
\nPreheat your oven to 200C\/390F.
\nBrush with egg, score diagonally and bake until a nice golden-brown (approx. 20 minutes).
\nAt the beginning and in the middle, spray some water onto the bottom of the oven.
\nImmediately upon removing from the oven transfer the loaves onto an oven rack for cooling.<\/p>\n

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