• Preparation Time 15 minutes
  • Baking Time 55 minutes
  • Makes 1 loaf
  • Freezing Excellent
  • Gluten Free* Breakfast Bread
    Gluten Free* Breakfast Bread

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Make.

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Ingredients

  • 2 tsp sugar
  • 1/4 cup warm water (105°-115°F/40°-56°C)
  • 2 1/4 tsp active dry yeast
  • 3 cups Robin Hood® Gluten Free Flour Blend
  • 2 tsp salt
  • 3/4 cup warm milk (105°-115°F/40°-56°C)
  • 3 tbsp honey
  • 3 eggs
  • 1/4 cup butter, softened

Serving Size: 1 loaf

Next

Directions

Serving Size: 1 loaf

  • Dissolve 2 tsp (10 mL) sugar in ¼ cup (50mL) warm water in large bowl of electric mixer. Sprinkle in yeast. Let stand 10 minutes, until frothy.
  • Meanwhile, combine warm milk, honey, butter, and salt. Stir well. Add to yeast mixture. Beat in eggs. Add flour and beat on high speed for 2 minutes. Place in greased bowl, cover with plastic wrap and tea towel and let rise for 1 hour.
  • Grease a 9” x 5” (23 cm x 13 cm) loaf pan. Stir down dough and place in prepared pan. Cover with tea towel and let rise for 60 minutes.
  • Preheat oven to 400°F (200°C). Bake 50-55 minutes, until golden and has an internal temperature of 190°F (88°C).
  • Remove from pan and cool on wire cooling rack.
Finish

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