Mozzarella, Basil & Parmesan Bread

I could write a whole story about why home made gluten-free bread is so much better than store bought, or about what it's like to have to bake all your own bread if you are looking for variety in your gluten-free diet, but with this bread, it's not necessary. You cannot buy this kind of bread and come on... look at it:

And it's not that much work to make either... so what are you waiting for?

This recipe makes two fluffy, yummy ciabatta shaped breads. It's delicious as it is, but it is lovely with a cup of your favorite soup. 

Ingredients:

• 400 grams (14 oz) of gluten-free (bread) flour 
• 15 grams (0.5 oz) of yeast
• 2 teaspoons of xanthan gum
• 1 teaspoon of salt
• 250 ml (9 fl oz) of warm water
• 60 ml (2.25 oz) of extra virgin olive oil
• 3 tablespoons of greek yoghurt
• 2 eggs at room temperature
• 1 tablespoon of honey
• 1 teaspoon of cider vinegar
• 100 grams (3.5 oz) of chopped mozzarella
• 50 grams (1.75 oz) of grated parmesan cheese
• a handful of fresh basil leaves (chopped)

Instructions:

1. Preheat the oven to 220 degrees centigrade or 425 degrees fahrenheit.
2. Line an oven tray with baking parchment.
3. Mix the flour (in a big bowl) with the yeast, xanthan gum and salt.
4. Whisk the water, oil, eggs, honey and vinegar together in another bowl. 
5. Beat this (together with the greek yoghurt into  the dry ingredients with an electric mixer at a low speed until you have a thick, shiny dough. 
6. Beat it for another 5 minutes on medium high speed, mixing air into the dough and scraping the ides of the bowl occasionally. Add the mozzarella, parmesan cheese and basil in the last two minutes. If it's very sticky, add a bit of extra flour.
7. Divide the dough in two batches and form both into ciabatta shaped loafs on a clean, gluten-free flour dusted surface.
8. Carve the top of the loaves to make them pretty and put them on the baking tray. 
9. Lower the heat to about 200 degrees centigrade (400 degrees fahrenheit) and put them in the oven for about 40-45 minutes. I do not let this dough proof, it works just as well when you put it straight into the oven. They will come out golden, fluffy on the inside and crispy on the outside.

Enjoy!