Gluten-free white sandwich bread - King Arthur
NOTE Liz has read that psyllium husks, rather than xanthum gum, is needed for GF bread. INGREDIENTS 3 cups King Arthur Gluten-Free All-Purpose Flour 3 Tbl sugar 2 tsp instant yeast 1-1/4 tsp salt 1-1/4 tsp xantham gum 1 cup milk, warm* 4 Tbl butter, melted* 3 large eggs (optional) dry milk , 1 Tbl per cup of flour DIRECTIONS 1. In the bowl of a standing mixer, combine flour, sugar, yeast, salt, and xanthan gum. 2. Melt the butter and also warm the milk to about 95-100. Set both aside. 3. In a medium bowl, preferably with a spout, whisk together warmed milk, melted butter, and eggs. 4. Using stand mixer with a paddle attachment on medium-low, drizzle in liquids, beating the whole time. 5. Once initially combined, turn mixer off, scrape bottom and sides of bowl, then beat at high speed for 3 minutes, until smooth and thick. The dough will look silky and more like cake or cookie batter. 6. Let rise/proof the bread dough for 1 hour in covered bowl, toward the end
