{"id":2411,"date":"2015-11-17T11:49:20","date_gmt":"2015-11-17T09:49:20","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=2411"},"modified":"2020-04-03T21:19:25","modified_gmt":"2020-04-03T19:19:25","slug":"%d7%9c%d7%97%d7%9d-%d7%9c%d7%91%d7%9f-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f-2","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=2411&lang=en","title":{"rendered":"GF White Bread"},"content":{"rendered":"

\"2015-11-16<\/a><\/div>\n<\/p>\n

Ingredients<\/h3>\n

280 gr. (2 cups) Tagmish GF flour
\n\u00bd Tbsp. (~7 gr.) dry yeast
\n2 Tbsp. sugar
\n\u00bc Tbsp. salt
\n\u00bd tsp. (2 gr.) baking powder
\n2 Tbsp. vegetable oil
\n280 gr. tap water
\n1 egg
\n1 Tbsp. Tami Gluten-Free Couscous Mix<\/p>\n

For brushing: 1 egg yolk + 1 tsp. vegetable oil<\/p>\n

Preparation<\/h3>\n

Mix all dry ingredients, other than Couscous mix, in a bowl.
\nAdd all liquids, except egg, and knead for a few minutes until you get a soft, sticky dough.
\nAdd egg and knead until fully incorporated.
\nAdd Couscous mix and knead for an additional 5 minutes.
\nLightly oil a medium-sized bowl, and transfer the dough onto it.
\nCover bowl with plastic wrap, and let rise for approx. \u00bd an hour.
\nPlace dough into lightly-oiled bread tin.
\nLightly wet your hands and smooth top of bread.
\nLightly wet your finger tips and smooth dough on all sides, to create straight lines.
\nCover with a towel and let rise refrigerated for \u00bd an hour.
\nPreheat your oven to 200C\/400F.
\nBrush with egg mixture on top and sides evenly.
\nBake at the center rack of your oven for 10 minutes.
\nReduce heat to 170C\/340F and continue baking until nicely golden-brown on top.
\nMove tin to a lower rack, and continue baking for 10 minutes.
\nRemove from oven and tin and let cool on an oven rack.
\nYou can keep in closed plastic bag on counter top for up to two days, or slice and freeze.<\/p>\n

\"2015-11-16<\/a><\/div><\/p>\n
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