Pesto & Parmesan Bread Loaf

Bread is typically made from grains such as wheat that contain gluten. Wheat gluten contributes to the elasticity of dough and is thus an important component of bread. Xanthan gum is an excellent substitute when making gluten free bread. It helps the dough bind together and adds elasticity, making bread less crumbly and easier to handle. 

Polenta is another important food for coeliacs. It is a traditional corn-based dish that originated in Northen Italy and is great for making bread loafs. 

Apart from the ordinary classic white loaf or multi-grain loaf, I thought it would be a little bit interesting to try and add some extra ingredients in order to give the bread that extra bit of flavour. 

I came across many different recipes but this one caught my attention. Although very particular in taste, I have to admit I quite enjoyed this and will definitely be making it again soon. 

Note: This loaf is admittedly quite heavy therefore I only usually take one slice at a time, mostly as a side dish to salad or soup. 

Recommendation: If you are not a fan of pesto then you can use the same recipe but eliminate the pesto altogether. 

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Ingredients: 

- Vegetable oil, for oiling
- 200g polenta 
- 100g rice flour 
- 50g powdered milk 
- pinch of salt 
- 7g fast-action dried yeast 
- 2 tsp caster sugar 
- 2 tsp xanthan gum 
- 3 eggs, beaten 
- 2 tbsp pesto 
- 2 tbsp chopped fresh herbs 
- 450 ml lukewarm water 
- 3 tbsp grated Parmesan cheese 




Method: 

Oil and line a 900g loaf tin. 

Sift together the polenta, flour, milk powder and salt in a large bowl and stir well to combine. Stir in the yeast, sugar and xanthan gum. 

In a separate bowl beat together the eggs, pesto and herbs. Add the lukewarm water and mix. Add the dry ingredients and combine to form a smooth mixture. Beat for 5 minutes then stir in the Parmesan cheese. 

Spoon the mixture into the prepared tin, cover with a clean damp cloth and leave to prove in a warm place for about 30 minutes or until the mixture has ridden to the top of the tin. In the meantime, preheat the oven to 180 degrees. 

Once the dough has risen place in the oven for about 45 minutes or until the load is brown and sounds hollow when tapped on the bottom. Remove from the oven and transfer to a wire rack to cool.