Cup4Cup Gluten-Free Sandwich Bread
A soft sandwich bread with added flavor from whole milk yogurt
Servings 28 oz
Cost 5
Ingredients
- 2 ½ cups Cup4Cup (376 grams)
- ¼ cup nonfat milk powder
- 1 ½ teaspoon salt
- 4 teaspoons psyllium powder (12 grams)
- 1 teaspoon baking powder
- 2 ½ teaspoons quick acting yeast
- ¼ cup sugar
- 9 oz water, warm (130 degrees F)
- ¼ cup plain Greek yogurt (I use Greek Gods Whole Milk) (56 grams)
- 2 large room temperature eggs
- 2 tablespoons melted salted butter
Instructions
- Grease a 9x4 inch Pullman pan or other deep loaf pan.
- In the bowl of a stand mixer, combine the Cup4Cup, milk powder, salt, psyllium husk powder, baking powder, yeast and sugar.
- Pour in the water and mix it up with the scraper, then mix in the yogurt and eggs.
- Set the bowl on the mixer stand and begin beating on low speed with the paddle. Pour in the melted butter and continue beating for 5 minutes, scraping side of the bowl every minute and a half or so. This long beating period is important, so don't skip it. Be sure to use the paddle rather than the hook.
- Scrape the dough into the center of the bowl. It should be kind of like a muffin batter with elasticity at this point.
- Scrape it into a Pullman pan or high sided (deep) loaf pan. It should have enough room to double. in the pan. Cover with a piece of greased plastic wrap and allow it to rise in a warm place for 60 minutes.
- Bake in a preheated oven at 350 degrees F for about 45 minutes or until the internal temperature registers 205.
- Allow the bread to cool for about 2 hours.
