How to Bake Delicious Slicing Bread

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Excerpt from Gluten-Free Makeovers, by Gluten-Free & More Food Editor Beth Hillson.


Gluten-Free Makeovers

This all-purpose bread makes great sandwiches and toast and is the basis for my Apple Caramel Monkey Bread recipe. It was inspired out of necessity, for who among us doesn’t need a great sandwich bread? This is a staple in my kitchen.

Ingredients:

3 1/3 cups Bread Flour #1

½ cup non-fat, dry milk powder, or milk substitute

½ cup lightly packed light brown sugar

2¼ teaspoons instant active or active dry yeast

1½ cups plus 2 tablespoons water (105° to 110° F)

2 large eggs

¼ cup vegetable oil

Directions:

1. Spray an 8 1/2 x 4 1/2-inch or 9 x 5-inch loaf pan with vegetable spray.  

2. In the bowl of a heavy-duty mixer, add the flour blend, milk powder, brown sugar, and yeast and mix to combine. Mix together the water, eggs, and vegetable oil in a separate bowl. Add to the dry ingredients. Beat on low for 1 minute. Beat on medium-high speed for 3 minutes or until the mixture is smooth, shiny, and has thickened.

3. In the bowl of a heavy-duty mixer, add the flour blend, milk powder, brown sugar, and yeast and mix to combine. Mix together the water, eggs, and vegetable oil in a separate bowl. Add to the dry ingredients. Beat on low for 1 minute. Beat on medium-high speed for 3 minutes or until the mixture is smooth, shiny, and has thickened. 

4. Scrape the dough into the prepared pan. Cover with lightly oiled plastic wrap and set in a warm, draft-free area until the dough rises to the top of the pan.

5. Preheat the oven to 375° F. Remove the plastic wrap and bake on the middle rack for 40 to 45 minutes, until the top sounds hollow when tapped and the internal temperature readers 190° to 200° F.

6. Remove and turn out onto a wire rack. Cool completely before slicing.

Bread Machine Preparation:

Combine the eggs, water, and vegetable oil and pour into the bread pan. Combine the flour blend and milk powder. Spoon over the wet ingredients. Sprinkle the yeast over the top. Follow the instructions of the machine for proper setting or pick a setting that allows for one knead and rise cycle and a 50 minute baking time.


BREAD FLOUR #1  

(Great for all breads)

1¼ cups white rice flour (6.5 ounces) or brown rice flour (5.5 ounces)

1¼ cups sweet white sorghum flour (5.25 ounces)

½ cup amaranth flour (2 ounces)

¾ cup cornstarch (3.5 ounces) or tapioca starch (3.2 ounces)

3 teaspoons xanthan gum

1 teaspoon salt


For more great makeover recipes from Beth Hillson’s kitchen, purchase Gluten-Free Makeovers from Gluten-Free & More

Ingredients

Directions

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Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.