Gluten-Free English Muffin Bread

Yield: One 9inch x 5inch loaf of bread

Did someone say lunch? This is the easiest, softest, and fastest gluten-free yeast bread, and it is absolutely perfect for those school lunches. There is no shaping involved in making English Muffin bread, as it’s a very, very soft dough. No learning curve!

INGREDIENTS

3 cups (420 g) GlutenFree

Bread Flour, plus more for sprinkling *

1 2/3 teaspoons (5 g) instant yeast

1 tablespoon (12 g) sugar

1 1/2 teaspoons (9 g) kosher salt

1 2/3 cups hot milk (110°F)

Coarsely ground gluten-free cornmeal, for sprinkling

** For the all-purpose gluten-free flour in Gluten-Free Bread Flour, use the High-Quality All-Purpose Gluten-Free Flour ( below ), which is a copycat recipe for Better Batter gluten-free flour , so the commercially available Better Batter allpurpose gluten-free flour blend will also work well.

1 CUP (140 g) HIGH-QUALITY ALL-PURPOSE GLUTEN-FREE FLOUR

42 grams (about 1/4 cup) superfine brown rice flour (30%)

42 grams (about 1/4 cup) superfine white rice flour (30%)

21 grams (about 2 1/3 tablespoons) tapioca starch (15%)

21 grams (about 2 1/3 tablespoons) potato starch (15%)

7 grams (about 1 3/4 teaspoons) potato flour (5%)

4 grams (about 2 teaspoons) xanthan gum (3%)

3 grams (about 1 1/2 teaspoons) pure powdered pectin (2%)

DIRECTIONS

1. In the bowl of your stand mixer, place the flour, yeast, and sugar, and use a handheld whisk to combine well. Add the salt, and whisk to combine. Add the milk and mix with the paddle attachment until the dough is smooth. It will be very wet. Cover the bowl with oiled plastic wrap, and set in a warm, draft-free location to rise until nearly doubled in size (about 40 minutes).

2. Preheat your oven to 350°F. Grease well an 8 1/2 by 4 1/2inch loaf pan and sprinkle the bottom and sides with cornmeal. Once the dough has doubled, stir it down to deflate it a bit. Scrape the dough into the prepared loaf pan, smooth the top with a wet spatula, and sprinkle the top with flour to create a cloak. Cover with oiled plastic wrap and place in a warm, draft-free location to rise until the dough is about 1/2 inch above the sides of the pan (about 1 hour). Remove the plastic wrap from the loaf pan and slash down the center of the loaf at a 45 degree angle and about 1/4 inch deep with a sharp knife or lame. Sprinkle the top of the loaf lightly with cornmeal, and place it in the center of the preheated oven. Bake until the loaf is lightly golden brown, registers 185°F in the center on an instantread thermometer, and sounds hollow when thumped on the bottom (about 35 minutes).

3. Remove from the oven and allow to cool in the loaf pan for about 10 minutes before transferring to a wire rack to cool completely. This bread in particular must be completely cool before slicing, as it is very tender

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