Butter Basted White Bread by Bette Hagman

[Guest guest]

Here is the recipe for Butter Basted White Bread (which I'm not sure why

she calls it that b/c although it contains butter, it isn't basted with

it). This is from Bette Hagman's book More From the Gluten Free Gourmet. I

like this best made into mini-loaves.

Butter-Basted White Bread

2 cups white rice flour

1/2 cup potato starch

1/2 cup tapioca starch

2.5 tsp xanthan gum

2/3 cup dry milk powder

1.5 tsp salt

1.5 tsp Egg Replacer

3 tbsp sugar, divided

2/3 cup lukewarm water

1.5 tbsp dry yeast granules

4 tbsp butter (1/2 stick), melted

1 cup additional warm water

1 tsp vinegar or dough enhancer

3 eggs, room temperature

1 Combine the flours, xanthan gum, milk powdre, salt, Egg Replacer, and

all but 2 teaspoons of the sugar in bowl of a heavy-duty mixer. Use your

strongest beater, not the bread hook.

2 Dissolve the remaining sugar in the 2/3 cup lukewarm water and mix in

the yeast.

3 Combine the melted butter with the cup of water; add the vinegar or

dough enhancer.

4 Turn mixer on low. Blend the dry ingredients and slowly add the

butter-water mixture. Then add the eggs one at a time. This mixture should

feel slightly warm.

5 Pour the yeast mixture into a bowl and beat at the highest speed for 2

minutes. Place the mixing bowl in a warm spot, cover with plastic wrap and

a towel, and let the dough rise in a warm place for approximately 1 hour,

or until doubled.

6 Return the dough to the mixer and beat on high speed for 3 minutes. (The

dough will seem more like cookie dough than bread dough.) Spoon dough into

three 2-1/2 x 5 " greased loaf pans or 1 large pan. Fill 2/3 full. You may

bake the remainder in muffin tins. Or make all rolls (about 18).

7 Let the dough rise until it is slightly above the top of the pan, 45-60

minutes. Preheat oven to 400°. Bake the large loaf for approximately 1

hour, small loaves slightly less, and rolls for about 25 minutes. Cover

with foil after 10 minutes of baking. To test breads for doneness, tap

gently with finger. Bread will have a slightly hollow sound. Remove from

pan immediately to cool.

Cooking Tips

The dough should be left in a warm (75 degrees F and 85 degrees F is

ideal) draft-free place to rise.

This bread has a finer texture when baked in small loaf pans and is

delicious in rolls. You can easily double the recipe to turn out 2 large

loaves plus 18 rolls or 3 small loaves plus 24 rolls. The bread freezes

well. For convenience, slice before freezing.