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Ingredients
- 1 cup Warm Milk (about 110°F Or 40°C) Of Choice (nut Milk, Fresh Coconut Milk, Cows Milk Also Okay)
- 1/4 cups Organic Cane Sugar
- 2-1/4 teaspoons Active Dry Yeast
- 2-1/2 cups Gluten-free All-purpose Flour
- 2-1/2 cups Gluten-free All-purpose Flour
- 1 teaspoon Salt
- 1/4 cups Butter Melted And Cooled (I Like Using Ghee For Extra Flavour)
- 2 Eggs
Method
- In a bowl, mix warm milk, sugar and yeast. Stir until yeast is dissolved. Allow mixture to sit for around 10 minutes.
- In another bowl, use a mixer to combine gluten-free all-purpose flour and salt. Add yeast mix and combine on low for 30 seconds.
- Add butter and eggs and blend. Mix until dough is well blended. The batter has to be smooth.
- Cover bowl with a towel and let rise in a warm place for around 1 hour. You can also heat the oven up to 100°F (40 °C) and then turn oven off and place dough in the oven for around 1 hour.
- Grease bread pan with butter or coconut oil. Mix dough after it has risen and gently place into the prepared pan. Cover with a piece of greased plastic wrap and allow bread to rise again in a warm place for 20-30 minutes more or until bread rises just to the top of the loaf pan.
- Preheat oven to 350 °F (180°C) and bake bread for 50 minutes. The bread will become golden brown on top. Remove bread from the pan and completely cool before slicing.
