If you’re familiar with the blog, you may know I already have a great recipe for GF soft white bread… The process is the same, but this bread’s texture is denser, and resembles the plain white bread most of us grew up eating… I’ll let the texture do the talking…
400 gr. (2 cups) lukewarm water
6 gr. (1 tsp) salt
5 gr. (½ Tbsp) vegetable oil (Sunflower-seed/Corn/Canloa/Soy)
390 gr. (3 cups) Tagmish Gluten-Free flour
12 gr. (1 Tbsp) sugar
5 gr. (1 tsp) dry yeast
Put the water, oil, and salt into the breadmaker pan or a bowl (if oven baking).
Add the flour (creating an even layer), and on top of it the sugar and yeast.
Knead the dough until cohesive.
Cover the bowl with plastic wrap and a towel, and place in warm, dry place for about an hour, until it doubles in size.
Divide the dough into two even parts, and place in 2 thinbread pans, or place it all into one regular bread pan.
Let rise in pan(s) for another 30 minutes.
Preheat your oven to 190C/375F.
Bake for approx 1 hour until golden-brown.
Simply set to French mode (~3.5 hours, exact length and program name dependant on breadmaker make and model), and dark crust and press start.
Recommendation: After the second kneading round is done (about 20-30 minutes in), remove the kneading knife to avoid having to remove it from the baked bread and lose about ¼ of it to the gaping hole created.