This bread is so freaking good! It’s soft and fluffy with a thin soft crust that’s just absolute perfection 🙂 Gluten Free Bread | Gluten Free Pancakes | Gluten Free Recipes For Dinner Crockpot | Gluten Free | Gluten Free Diet | Gluten Free Healthy | Gluten Free Recipes For Dinner | Gluten Free Dessert
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Yield: 4 Servings
Ingredients: 3 cups plus 3 tbsp (453 g) Kim’s gluten free bread flour blend 2 tbsp plus1 tsp (29 g) granulated sugar 2 tsp kosher salt 2 tsp rapid rise yeast 2 cups milk And many more.
Instructions:
First of all. In bowl of stand mixer, weigh bread flour, sugar, salt, and yeast. Whisk to combine. Put on mixer and using beater blade, turn on low and slowly pour in milk and butter. Bump up to medium and beat for about 5 minutes.
Next, Remove beater blade and cover bowl with plastic wrap. Set on counter for at least 6-8 hours (I make the dough in the morning). Refrigerate overnight. This dough can hold in the refrigerator for about a week.
Next, On baking day, remove dough from refrigerator and dump onto heavily floured piece of parchment. Add more flour to the top of the dough to coax it into a torpedo or slipper shape (not as long as a baguette, but wider). You can divide the dough into two smaller loaves, if desired. Cover with plastic wrap and allow to rise for about a half hour. It will not double in size, just be slightly puffed.
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