Gluten-free white sandwich bread - King Arthur
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 of which time, grease a 4-1/2" x 8-1/2" bread pan. 6. Scrape bottom and sides of bowl to deflate batter.
7. Scoop batter into greased loaf pan and level with spatula or your wet fingers.
8. Cover lightly with greased plastic wrap and set in warm place to rise until barely crowned over rim of pan, 45 to 60 minutes. Be sure to preheat the oven to 350 toward the end of this rise.
9. Bake in preheated 350°F oven with a bowl of steamy water on lowest shelf for 38 to 42 minutes, until golden brown. Err on the side of too long. Internal temperature should be 190; bottom and sides should be beginning to brown; top crust should be dark golden brown but not burnt.
10. Remove from oven, turn out of pan, and cool on rack completely before slicing.
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 of which time, grease a 4-1/2" x 8-1/2" bread pan. 6. Scrape bottom and sides of bowl to deflate batter.
7. Scoop batter into greased loaf pan and level with spatula or your wet fingers.
8. Cover lightly with greased plastic wrap and set in warm place to rise until barely crowned over rim of pan, 45 to 60 minutes. Be sure to preheat the oven to 350 toward the end of this rise.
9. Bake in preheated 350°F oven with a bowl of steamy water on lowest shelf for 38 to 42 minutes, until golden brown. Err on the side of too long. Internal temperature should be 190; bottom and sides should be beginning to brown; top crust should be dark golden brown but not burnt.
10. Remove from oven, turn out of pan, and cool on rack completely before slicing.
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