Gluten Free Bread, King Arthur

Name: Gluten Free Bread, King Arthur
Yield: 6
Ingredients: 3 cups King Arthur Gluten-Free Flour; 3 tablespoons sugar; 2 teaspoons instant yeast; 1 1/4 teaspoons salt; 1 1/4 teaspoons xanthan gum; 1 cup warm milk; 4 tablespoons soft butter; 3 large eggs; Instructions:; Place the flour, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer.; Mix till combined.Using an electric mixer (hand mixer, or stand), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it'll come together.; Add the butter and beat until thoroughly blended.; Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.; Cover the bowl, and let the thick batter rise for 1 hour.; Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.; Grease an 8 1/2" by 4 1/2" loaf pan, or a 9" x 4" x 4" pain de mie pan.Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2" x 4 1/2" pan; or until it comes to within about an inch of the rim of the 9" pain de mie pan. This should take about 45 to 60 minutes.; Towards the end of the rising time, preheat the oven to 350Â°F.; Bake the bread for 38 to 42 minutes, until golden brown. If you're using a pain de mie pan, leave the lid on the entire time. Remove the bread from the oven, turn it out of the pan, and cool.

@wraywrancher

Ingredients

3 cups King Arthur Gluten-Free Flour

2 teaspoons instant yeast

1 1/4 teaspoons salt

1 1/4 teaspoons xanthan gum

4 tablespoons soft butter

Place the flour, sugar, yeast, salt, and xanthan gum in a bowl, or the bowl of your stand mixer.

Mix till combined.Using an electric mixer (hand mixer, or stand), drizzle in the milk, beating all the time; the mixture will be crumbly at first, but once all the milk is added, it'll come together.

Add the butter and beat until thoroughly blended.

Beat in the eggs one at a time, beating each in thoroughly before adding the next. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.

Cover the bowl, and let the thick batter rise for 1 hour.

Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.

Grease an 8 1/2" by 4 1/2" loaf pan, or a 9" x 4" x 4" pain de mie pan.Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2" x 4 1/2" pan; or until it comes to within about an inch of the rim of the 9" pain de mie pan. This should take about 45 to 60 minutes.

Towards the end of the rising time, preheat the oven to 350Â°F.

Bake the bread for 38 to 42 minutes, until golden brown. If you're using a pain de mie pan, leave the lid on the entire time. Remove the bread from the oven, turn it out of the pan, and cool.

Nutrition Facts

Calories

1,409kcal

70%
Fat

41g

63%
Saturated Fat

22g

110%
Carbohydrates

223g

74%
Fiber

6g

24%
Sugar

20g

40%
Protein

23g

46%
Cholesterol

223mg

74%
Sodium

579mg

24%

Percent Daily Values are based on a 2,000 calorie diet.

Gluten Free Bread, King Arthur

Ingredients

Instructions

Steps

Nutrition Facts

Comments

Gluten Free Bread, King Arthur

Ingredients

Instructions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts