Classic Sandwich Bread

This bread is just the best, no doubt about it.  Before I talk more about it, let's take a second and appreciate how our bread looks like the picture in the book (America's Test Kitchen, the How Can It Be Gluten Free Cookbook). 

Impressive!

This morning for school, this is the bread I ate.  No embellishments, like you need with Udi bread; just butter.    

My mom says, "It's the first bread that has reminded me of the bread we used to have.  It's not as starchy as a lot of the other breads".  My sister, a girl of few words, says, "Yummy."  My dad, the baker, says, "One of the easiest GF recipes I've tried."

As you can see, this bread is a winner!

Ingredients:

2 cups of warm water (110° F) 

2 large eggs 

2 tablespoons unsalted butter, melted         

   and cooled 

1 1/2 cup rice flour

1/2 cup millet flour 

1/4 cup quinoa flour

1/3 cup tapioca flour

1/2 cup potato starch

1 1/3 cups gluten-free oat flour 

1/2 cup nonfat dry milk powder 

3 tablespoons powdered psyllium husk* 

2 tablespoons sugar 

2 1/4 teaspoons yeast

2 teaspoons baking powder 

1 1/2 teaspoons salt

Directions:

1.  Spray 5 x 9" (about) loaf pan with vegetable oil spray.  Whisk water, eggs, and melted butter together in bowl.  Using a mixer, mix all the flours, potato starch, milk powder, psyllium, sugar, yeast, baking powder, and salt together on low speed until combined.  Slowly add water mixture and let dough come together for about one minute.  Increase speed to medium and beat until sticky and uniform, about six minutes.  (Dough looks like cookie dough, but does not taste like it.)

2.  Cover and let rise at room temperature until dough has risen by about a third in volume.  This takes about an hour.

3.  Adjust oven rack to the middle position and heat oven to 350°.  Spray loaf with water.  Bake until top is golden brown, crust is firm, and loaf sounds hollow when tapped, about 1 1/2 hours, rotating pan halfway through baking.

4.  Move pan to wire rack and let cool for 10 minutes.  Remove from pan and let cool completely on rack, about two hours.  Eat with butter, honey, or jam.   

*Psyllium husks are tricky to find.  We found ours in a Natural Grocers type store in the bulk section.