10 July 2012

Tahinopita II

Zucchini…and tahini.  Oh yesh.  Last year I made a zucchini-tahini cornbread for breakfast.  I mentioned making tahinopita before, and it was a quickbread version.  This is my yeasted tahinopita variation.

Tahinopita II
Modified from Sadowski, Laurie, “Double-Chocolate Hazelnut Bread,” in The Allergy-Free Cook Bakes Bread (Summertown: Book Publishing Company, 2011), 80, and http://shmooedfood.blogspot.com/2006/05/tahinopita.html.

3/4 cup water (or the juice of 1 orange plus enough water to make 3/4 cup of liquid)
2 tablespoons ground flaxseed

3/4 cup warm water
2 1/2 teaspoons active dry yeast
1 teaspoon sugar

1/3 cup tahini
1/2 teaspoon apple cider vinegar

3/4 cup brown rice flour
3/4 cup sticky rice flour
3/4 cup King Arthur Flour Ancient Grains Flour Blend
2 tablespoons sorghum flour
2 teaspoons xanthan gum
1 teaspoon Kosher salt
1 teaspoon cinnamon
1/4 teaspoon cloves

1 cup raisins

Grease an 8-inch springform pan with olive oil and set aside.  In a large measuring cup, whisk together the flaxseed and water (and orange juice, if using) and set aside.  In a small measuring cup, whisk together the warm water, yeast, and sugar and set aside until foamy.

In a large bowl, whisk together the flours, xanthan gum, salt, and spices.  Add the tahini and cider vinegar to the flaxseed mixture.  Pour the flaxseed mixture onto the flour mixture, and then add the yeast mixture.  Mix until combined, then fold in the raisins.  Transfer to the pan and let rise in a warm place for 75 minutes or until doubled in size.

About fifteen minutes before the bread is finished rising, preheat the oven to 350 degrees Fahrenheit.  Once the bread has finished rising, bake it for 40-45 minutes until it passes the toothpick test, has browned on top, springs back when touched, and has pulled away from the edge of the pan.  Let cool in the pan for 10 minutes, then loosen it from the ring of the springform with a knife.  Remove the pan and cool on a rack.

The jack-o-lantern serrated knife is a apartment-warming gift from my fashion-forward aunt who knows that for me, every day is Halloween (but only one day is my birthday).

Wikimania tomorrow!
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