Gluten Free Breakfast Bread
Prep Time 15 mins
Cook Time 55 mins
Serves 1
Difficulty N/A
Ingredients
- 2 tsp (10 mL) sugar
- 1/4 cup (50 mL) warm water (105°-115°F/40°-56°C
- 2 1/4 tsp (11 mL) active dry yeast
- 3/4 cup (175 mL) warm milk (105°-115°F/40°-56°C)
- 3 tbsp (45 mL) honey
- 1/4 cup (50 mL) butter, softened
- 2 tsp (10 mL) salt
- 3 eggs
- 3 cups (750 mL) Robin Hood® Gluten Free Flour Blend
Directions
Step 1:
Dissolve 2 tsp (10 mL) sugar in 1/4 cup (50mL) warm water in large bowl of electric mixer. Sprinkle in yeast. Let stand 10 minutes, until frothy.
Step 2:
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.
Step 3:
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.
Step 4:
Preheat oven to 400°F (200°C). Bake 50-55 minutes, until golden and has an internal temperature of 190°F (88°C).
Step 5:
Remove from pan and cool on wire cooling rack.