Cooking and Serving: 60 minutes | 8 slices bread
Ingredients
1 ⅝ cups (227 g) all purpose gluten free flour, (I used Better Batter; | 1 ¼ teaspoons xanthan gum, (omit if your blend already contains it) | ⅜ cup (54 g) tapioca starch/flour
Description
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes | Servings: 8 slices bread
Ingredients
1 ⅝ cups (227 g) all purpose gluten free flour, (I used Better Batter;
1 ¼ teaspoons xanthan gum, (omit if your blend already contains it)
⅜ cup (54 g) tapioca starch/flour
2 teaspoons (6 g) instant yeast
¼ teaspoon baking soda
1 teaspoon (6 g) kosher salt
¾ cup (6 fluid ounces) warm milk, (about 95°F)
¼ cup (57 g) plain yogurt, at room temperature
1 tablespoon (21 g) honey, pure maple syrup, and/or molasses
3 tablespoons (42 g) unsalted butter, at room temperature
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
4 ounces sharp yellow cheddar cheese, shredded
Instructions
Grease a 1 or 1 1/2 quart glass oven safe bowl and set it aside. If you don’t.
In a large bowl or the bowl of a stand mixer fitted with the paddle.
Create a well in the center of the dry ingredients and add the milk, yogurt,.
should come together and lighten a bit in color as you mix.
Add about 3 1/2 ounces of the cheese to the dough and mix * With wet hands, shape the dough/batter into a disk and place it in the.
hands or a moistened spatula. Do not compress the dough at all.
Cover the bowl completely with an oiled piece of plastic wrap. Be careful not.
to compress the dough, but cover the dough securely.
Place it in a warm, moist place to rise for about 45 minutes, or until the.
time to rise. This does tend to be a relatively quick-rising dough.
When the dough is nearing the end of its rise, preheat your oven to 350°F.
After the dough has risen, remove the plastic wrap, slash the top very.
Working quickly, remove the bowl from the oven, gently loosen the bread from.
the edges of the bowl, and invert the bread onto a lined baking sheet.
Sprinkle the top of the bread with the remaining 1/2 ounce of shredded.
cheese, and place the baking sheet with the bread in the oven.
Bake until the crust has darkened slightly all around, and the bread sounds.
hollow when thumped anywhere, on the bottom or top, about another 10 minutes.
The internal temperature of the bread should reach about 185°F on an.
completely before slicing and serving.
Once cooled completely, the bread freezes very well. Just slice it, enclose.