Cup4Cup Gluten-Free Sandwich Bread
A soft sandwich bread with added flavor from whole milk yogurt. Unfortunately this recipe was designed with the old formula so it may not work with the new.
Servings 28 oz
Cost 5
Ingredients
- 2 ⅓ cups Cup4Cup (new formula (300 grams)
- ¼ cup nonfat milk powder (Bob's Red Mill (32 grams)
- 1 ½ teaspoon salt
- 4 teaspoons psyllium powder (12 grams)
- 1 teaspoon baking powder
- 2 ½ teaspoons quick acting yeast
- ¼ cup sugar (50 grams)
- 9 oz water, warm (130 degrees F)
- ¼ cup plain Greek yogurt (56 grams)
- 2 large eggs, room temperature
- 2 tablespoons salted butter, softened until squishy
Instructions
- Grease an 8 x 4 ½ inch Pullman pan or other deep loaf pan.
- In the bowl of a stand mixer, combine 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. Add the butter and continue beating for 3 minutes or so, scraping side of the bowl every minute and a half or so.
- Scrape the dough into the center of the bowl. It should be kind of like a muffin batter with elasticity at this point. If you feel like it's too dry or it resemble bread dough, add a tablespoon more warm water.
- 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 45 to 60 minutes. It will rise substantially but won't come to the top of a Pullman.
- Bake in a preheated oven at 350 degrees F for about 45 minutes or until the internal temperature registers at least 205.
- Allow the bread to cool completely before slicing. I know this difficult, but it is not really done until it has finished cooling. It's best if you can let it sit and cool overnight.