A rich sweet bread perfect as a brunch or breakfast treat. This version uses less sugar than traditional recipes and can be made dairy free by switching to almond milk and using olive oil or dairy free spread instead of butter. While I have made this in a bread maker you can prove and bake in the oven instead.
Difficulty – Easy
Time – In a Bread maker 1 hour 55 minutes
Makes 1 loaf, 10 slices
Making gluten free breads can be tricky as they often become dry quickly. The addition of eggs and olive oil keeps this bread wonderfully moist and provides healthy fats and protein
Xanthum gum helps to bind the mixture. Other useful binders include psyllium husks or pectin powder.
200g full fat milk or almond milk
200g carbonated water
2 x 7 sachets fast acting yeast
60g caster sugar or coconut sugar
500g Gluten Free Bread Flour (e.g Doves Farm)
1tsp xanthum gum
1tsp baking powder
70g melted butter, dairy free spread or olive oil
2 eggs, beaten
1/2 tsp sea salt
