Cooking and Serving: 85 minutes | 10 slices
Ingredients
3 cups (420 g) Gluten Free Bread Flour | ¼ teaspoon cream of tartar | 1 teaspoon instant yeast
Description
Prep Time: 45 minutes | Cook Time: 40 minutes | Total Time: 85 minutes | Servings: 10 slices
Ingredients
3 cups (420 g) Gluten Free Bread Flour
¼ teaspoon cream of tartar
1 teaspoon instant yeast
¼ cup (50 g) granulated sugar
½ teaspoon kosher salt
⅔ cup (5 ⅓ fluid ounces) warm milk , (about 95°F)
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
4 tablespoons (56 g) unsalted butter, melted and cooled
¼ cup Homemade Fudge Sauce
Egg wash, for brushing (1 egg + 1 tablespoon water, beaten well)
Instructions
MAKE THE BREAD DOUGH
In the bowl of your stand mixer, place the flour, cream of tartar, instant.
yeast and sugar, and use a handheld whisk to combine well. Add the salt and.
whisk to combine well. Add the milk, eggs and butter, and mix on low speed.
with the dough hook until combined.
Raise the mixer speed to medium and knead for about 5 minutes. The dough is a.
lovely, smooth, enriched dough. It climbs up the dough hook during kneading.
but remains intact and smooth.
Spray a silicone spatula lightly with cooking oil spray, and scrape down the.
sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing.
bucket large enough for the dough to rise to nearly double its size, spray.
the top of the dough with cooking oil spray, and cover with an oiled piece of.
plastic wrap (or the oiled top to your proofing bucket).
Set the covered dough to rise in a warm, draft-free environment until nearly.
doubled in size (about 1 hour).
Once it has risen, place it in the refrigerator for at least 15 minutes or.
until it is chilled. This will make it much easier to handle.
PREPARE THE DOUGH FOR SHAPING
Once the dough has risen and chilled, line a small rimmed baking sheet with.
unbleached parchment paper, and set it aside.
Turn out the chilled dough onto a lightly floured surface and, using the.
scrape and fold kneading method and using a very light touch, sprinkle the.
dough with more flour and knead it lightly, sprinkling with flour when.
necessary to prevent it from sticking, scrape the dough off the floured.
surface with a floured bench scraper, then fold it over on itself.
Repeat scraping and folding until the dough has become smoother. Do not.
overwork the dough or you will incorporate too much flour and it will not.
ROLL OUT AND FILL THE DOUGH
On a lightly floured surface, roll out the dough into a rectangle about.
1/4-inch thick, and 10-inches high x 12-inches wide, sprinkling very lightly.
with more bread flour as necessary to prevent sticking. As you work, shift.
ROLL OUT AND FILL THE DOUGH
On a lightly floured surface, roll out the dough into a rectangle about.
1/4-inch thick, and 10-inches high x 12-inches wide, sprinkling very lightly.
with more bread flour as necessary to prevent sticking. As you work, shift.