English Muffin Bread
Prepare bread pan by greasing with shortening and dusting with cornmeal
Preheat oven to 170 degrees
Whisk in bowl of stand mixer:
1 3/4 C brown rice flour
1/4 C sorghum flour
1 C tapioca flour
1 Tbsp xanthan gum
2 tsp salt
2 Tbsp yeast
Gather wet ingredients:
1 1/2 C water (120 degrees)
2 T agave nectar
2 large eggs
1 tsp apple cider vinegar
2 Tbsp butter, melted
Add all ingredients to bowl, stir to mix; Add wet ingredients. Slowly mix, until water is incorporated, then turn mixer on high for 3-4 minutes till batter is smooth.
Spoon batter into prepared pan, and smooth with forks to get it level. Place in oven and let rise about 20 minutes or til doubled.
Take pan out gently, and preheat oven to 400 degrees. Just before popping back in oven, sprinkle with kosher salt and a bit of melted butter. Return pan to oven and bake about 20 minutes or till loaf is nice and brown on top and sounds hollow when tapped.
Turn out onto cooling rack, and let cool before slicing.
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