Ingredients
- 2 cups bread flour mix
- 1 1/4 teaspoons xanthan gum
- 1 teaspoon salt
- 4 teaspoons granulated sugar
- 1/4 oz. (7 g) active dry yeast granules
- 2 teaspoons olive oil
- 1 cup water, heated to 110°F
Preparation
Step 1
1) Lightly grease a 2 1/2" wide French bread loaf pan and dust lightly with rice flour (spray and dust it over a paper towel if the pan has little holes in it).
2) Mix all dry ingredients in large bowl of electric mixer. Quickly add olive oil and warm water to the bowl; mix until just blended. Scrape bowl and beaters and then beat at high speed for 3 minutes. Spoon dough into prepared pan and smooth tops with a butter knife or off-set spatula to shape into a baguette shaped loaf (tube shape) about 13" X 2" or two loaf shaped loaves about 7" X 2" (dko not flatten dough). Cover with a light cloth and let rise in a warm place (80°F is ideal) for 40-50 minutes or until dough has slightly more than doubled in size.
3) Place rack in center of oven. Preheat oven to 400°F while bread is rising (do not use a convection oven).
4) Bake bread in center of preheated oven for 40-50 minutes (35-45 minutes for two smaller loaves). When done, bread should have a hollow sound when tapped on the sides and bottom. An instant-read thermometer should read about 205-215°F. You can bake it longer to make a thicker crust; the color will deepen and the internal temperature will continue to rise. Remove bread from pan and cool on a rack at least 15 minutes before slicing. The crust will soften a bit after the bread cools, but you can easily recrisp it in the oven.