Gluten Free Breakfast Bread

By á-44884

◾stand electric mixer
◾dry measuring cups
◾liquid measuring cup
◾measuring spoons
◾large mixing bowl
◾plastic wrap
◾9” x 5” (23 cm x 13 cm) loaf pan
◾wire cooling rack

Ingredients

• 2 tsp (10 mL) granulated sugar
• 2/3 cup (175 mL) warm water (105°-115°F/40°-56°C)
• 1 tbsp (15 mL) active dry yeast
• 3 1/4 cups (800 mL)
• Robin Hood® Nutri Flour BlendTM Gluten Free
• 1 tbsp (15 mL) xanthan gum
• 2 tsp (10 mL) salt
• 1 cup (250 mL) warm water (105°-115°F/40°-56°C)
• 1/4 cup (50 mL) honey
• 1/4 cup (50 mL) Vegetable or Canola Oil
• 1 tsp (5 mL) vinegar
• 4 eggs

Preparation

Step 1

1 Dissolve 2 tsp (10 mL) sugar in 2/3 cup (175 mL) warm water in a liquid measuring cup. Sprinkle in yeast. Let stand 10 minutes, until double in size, stir well.
2 Combine flour, xanthan gum and salt in large bowl of an electric mixer.
3 Add remaining 1 cup (250 mL) warm water, honey, oil and vinegar with mixer on low speed. Beat in eggs. Add yeast mixture and beat on high speed for 2 minutes. Leave dough in mixing bowl.
4 Cover with plastic wrap and let rise for 1 hour.
5 Return dough to mixer and beat on high for 3 minutes. Spoon dough into greased 9” x 5” (23 cm x 13 cm) loaf pan. Let dough rise for 60 minutes.
6 Preheat oven to 400°F (200°C).
7 Bake in preheated oven for 55 to 60 minutes or until a skewer inserted in center of bread comes out clean.
8 Remove from pan and cool on wire cooling rack.


Tips
•If you prefer a bread that is not so sweet simply add 2 tbsp (30 mL) honey instead of the ¼ cup (50 mL).
Slice bread and toast.
•*Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.



Nutritional Information