Cooking and Serving: 21 minutes | 12 slices bread
Ingredients
3 tablespoons (26 g) all purpose gluten free flour blend | ½ cup (4 fluid ounces) water | 3 cups (420 g) all purpose gluten free flour blend
Description
Prep Time: 20 minutes | Cook Time: 1 hour hr | Total Time: 21 minutes | Servings: 12 slices bread
Ingredients
3 tablespoons (26 g) all purpose gluten free flour blend
½ cup (4 fluid ounces) water
3 cups (420 g) all purpose gluten free flour blend
3 teaspoons xanthan gum, omit if your blend already contains it
¼ teaspoon cream of tartar
¼ cup (50 g) granulated sugar
2 ½ teaspoons (8 g) instant yeast, (also called rapid-rise or breadmaker
½ teaspoon kosher salt
1 teaspoon apple cider vinegar
1 (50 g (weighed out of shell)) egg, at room temperature
1 ¼ cups (10 fluid ounces) warm milk, (about 100°F)
4 tablespoons (56 g) unsalted butter, melted and cooled
Water roux, at room temperature
Melted butter, for brushing (optional)
Instructions
MAKE THE BREAD DOUGH
Grease and line a standard 9-inch x 5-inch loaf pan and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, place 3 cups.
of the flour, xanthan gum, cream of tartar, sugar and yeast, and whisk with a.
separate handheld whisk to combine well. Add the kosher salt, and whisk once.
Add the vinegar, egg, milk, butter, and water roux, and mix well on low.
speed. Once the dry ingredients have been incorporated into the wet.
ingredients, turn the mixer up to high speed and allow to mix for about 3.
minutes. The dough should be shaggy and tacky to the touch.
Turn the dough out onto a very lightly floured surface, and divide into 3.
equal portions (each about 350 grams). Work with one piece of dough at a.
Pat out the first piece of dough into a flat disk about 3/4-inch thick. Fold.
the disk loosely in half from one short end to the other. Repeat with the.
remaining pieces of dough.
Stack the folded pieces of dough one behind the other, the rounded (folded).
part facing up. The shaped pieces of dough should fit snugly in the pan from.
end to end, and will rise up, not out.
Spray the dough lightly with warm water, and cover the pan loosely with.
plastic wrap. Place in a warm, draft-free location to rise until it has.
reached about 150% of its original volume.
While the dough is rising, preheat your oven to 350°F.
Once the dough has finished rising, remove the plastic wrap, brush lightly.
with the optional melted butter, and place in the center of the preheated.
oven. Bake for 45 minutes.
Remove the bread from the loaf pan and transfer to a rimmed baking sheet.
Return the bread on the baking sheet to the oven
Continue to bake until the loaf sounds hollow when thumped on the side and.
reads about 190°F when an instant-read thermometer is inserted in the center.
of the loaf and is lightly golden brown all over (about another 10 minutes).
Remove the loaf from the oven and transfer it to a wire rack to cool.
completely before slicing and serving.
Return the bread on the baking sheet to the oven
Continue to bake until the loaf sounds hollow when thumped on the side and.
reads about 190°F when an instant-read thermometer is inserted in the center.
of the loaf and is lightly golden brown all over (about another 10 minutes).
Remove the loaf from the oven and transfer it to a wire rack to cool.
completely before slicing and serving.