Gluten Free 2-Step Machine White Bread

Gluten Free Machine White Bread
This recipe has been perfect quick easy everyday
sandwich bread.
Here I used a light plain white gluten-free blend.
The fine crumb reminds me of an angel cake.

*This can become chocolate babka
or cinnamon-Raisin Breakfast Bread.

INGREDIENTS
1 cup + 2 tsp. warm water (105-110°)
 (any more water and the loaf collapses in the middle).
2 tsp. active dry yeast
2 tsp. sugar

2 eggs (room temperature) Plus
1 egg white (room temperature)

1 1/2 Tbsp. apple cider vinegar
4 1/2 Tbsp. olive oil

1-1/2 cups gluten-free flour
3/4 cup Tapioca flour
2 tsp. xanthan or guar gum or ground flaxseed
1/8 tsp. salt

INSTRUCTIONS

In a glass measuring cup, warm 1+ cups water until it
reaches 105-110°.

Add the yeast and sugar and stir to mix. Set aside until foamy,
about 8-10 minutes.

Use a fork or whisk to beat the eggs
then add to baking pan of bread machine.

Add apple cider vinegar and oil to baking pan.

Add foamy yeast/water mixture to baking pan.

Lastly, add the gluten-free flour Mix on top.

Place baking pan in bread machine and set for gluten-free
bread setting and start.

After mixing cycles, and before rising cycle starts, use a spatula
to stir in any remaining flour that might be stuck in any corners or
on the bread pan.

You can also remove the mixing blade at this time so it won’t
be left in the baked bread.

Makes great French Toast. Dip slices in an egg
beaten with a Tbs. honey and 2 tbs. any milk.
Fry on both sides.
Top with maple syrup or cinnamon-sugar.
.* Variations and substitutions

RECIPE NOTES
Tips:
*Make sure your water is the proper temperature. Too cold,
and your yeast won’t be effective, too hot and it can kill your yeast.
*Make sure your yeast is good.

If your yeast doesn’t foam, using

the method I listed, then you need new yeast. I keep my

yeast in the refrigerator so that it lasts a long time.


*Use room temperature eggs. If they are cold, your
bread will not rise as much.

*If your bread machine beeps after all mixing, before it starts

rising, at that beep, use a spatula to mix in any remaining

flour that didn’t get mixed in by your dough paddle,
and pull out the paddle so it won’t be stuck in there
during baking.

When the bread is done, immediately remove and invert
pan on to a cooling rack to remove the bread from the baking
pan.
Allow to cool completely before slicing or covering to store.

Please note that results of home-baked bread can vary
depending on humidity and on which bread machine you are
using. You may need to make some adaptations for perfect
results in your machine, but this should give you a good
starting point.

* Variations and substitutions are easy.
I also use it to make a gluten-free Chocolate Babka by adding
a swirl made out of the ingredients below. First I add a bit of
sugar and cinnamon to the dough while it’s kneading so the
basic loaf is a bit sweet. Then I make the swirl in a separate
bowl by mixing all the ingredients together.

When the machine stops kneading and is at the very beginning
of the rising phase, I open it up (I don’t need to unplug it or stop
it, but other machines may be different). I just dump the gooey
swirl in all at once. It goes all over the top of the loaf. Then I gently
fold it in with a big spoon or spatula, looping the dough around the
swirl in various directions, trying to mix it enough so that
it is not too concentrated in any one part of the bread,
but not so much that it stops being a swirl. Then
I let the bread rise and bake as usual.

Cinnamon Swirl:

1/2 cup melted butter or 3/8 cup coconut oil
1/2 cup sugar
1/4 cup sweetened cocoa powder
1/4 cup golden raisins or dried cherries
1/2 cup chocolate chips, coarsely chopped
1/4 cup chopped walnuts
1 tablespoon cinnamon
1 teaspoon vanilla