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GF - Sandwich bread Recipe


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     GF - Sandwich bread

Category   Breakfast - Brunch
Sub Category   None

3/4 cup warm water
1 packet instant/rapid rise yeast
1 1/2 cups millet flour
1 cup tapoica starch
2 Tbs granulated sugar
2 Tsp Xantham gum
1 Tsp table salt (not kosher salt)
1/2 Tsp baking powder
3 large eggs, whisked
2 Tbs olive or vegetable oil
1 Tsp apple cider vinegar

Whisk together water and yeast in a small bowl. Allow to stand 5 min. In the bowl of a stand mixer, combine millet flour, tapioca starch, granulated sugar, xantham gum, salt and baking powder. Whisk to combine. Fit the stand mixer with the flat paddle attachment. Add the yeast mixture, eggs, oil,, and vinegar. Mox on medium speed until smooth. dough will be thin
Spral an 8-1/2 by 4-1/2 by 2-3/4 loaf pan with nonstick cooking spray. Spread dough evenly into the pan. Spray a piece of plastic wrap with nonstick cooking spray and place plastic wrap loosely on the pan. Allow dough to double in size, about an hour.
When dough has doubled in size, preheat oven to 350 degrees. Remove plastic wrap from the top of the pan. Bake until the internal temperature of the bread reaches 210F, about 45 minutes. (If the crust gets too dark before the internal temp reaches 210, place apiece of foil on the bread.
Remove bread from the oven and allow to cool for two minutes. Transfer bread to a wire cooling rack to cool completely. When cool, slice into pieces with a serrated knife. Store bread on counter for up to three days or freeze sliced bread wrapped in freezer wrap with waxed paper between each slice for up to six weeks.

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