What with the weather getting cooler, the crock pot has been calling my name… Mindy… Mindy… It’s been whispering…. and when that gentle whisper has been ignored, it’s become slightly more insistent…
So this morning I caved and put a couple frozen chicken thighlets in the crock… covered them with purple, red and yellow potatoes, a couple chopped onions and most of a bag of baby carrots. I doused that mess all liberally with garlic salt, poultry seasoning and chicken broth. I set her to low and let her do her magic.
When I came home tonight. Dinner was done!!
A nice homey meal like that really calls for some bread to sop up the juices on your plate… Thankfully, I had made two loaves of gluten free french bread this weekend. One was eaten then, the other was frozen. I pulled that golden loaf out of the freezer and warmed her up… Sliced and served!
Gluten Free French Bread
Yields 2 loaves
3 cups Pamela’s Bread Mix
1 1/2 tsp salt
1 tbsp sugar
1 1/2 tbsp yeast
1 tbsp olive oil
3 large egg whites
1 tsp cider vinegar
1 cup warm water (105-115 degrees F)
In your mixer bowl combine dry ingredients.
Add olive oil and egg whites. Mix to incorporate.
Add vinegar and water.
Beat for 2 minutes.
Spoon dough into French Bread Pans that have been prepared by oiling and dusting with corn meal. Carefully shape with a spatula.
Brush top of the loaves with a beaten egg white or milk.
Use sharp knife to cut slits in top of loaves.
Place pan in cold oven on middle rack.
Turn on oven to 425 degrees F and time for 30 minutes.
Cool loaves before slicing… can slice when warm, but not such a great idea when hot. 🙂
If you do not have a french bread pan, word on the street is that you could make your own receptacle with a couple of wooden dowels to contain your loaves. If you try this, let me know how it works!!
Hooray for comfort foods!!