Dolch Bakery Pour and Bake Bread
1 2/3 cups warm milk
1 whole egg, plus enough egg whites to make 3/4 cup of eggs total
1/4 cup melted butter or vegetable oil
1 Tbsp Honey
3/4 tsp sea salt (we use a little bit more)
1 packet of yeast (2 1/4 tsp)
1 tsp cider vinegar
4 cups sifted gluten-free flour
Place flour in large bowl or heavy-duty tabletop mixer. Add yeast to warm milk in separate bowl, let foam for 5 minutes. Add eggs, melted butter or oil, vinegar, honey, salt and yeast mixture to flour. Mix with regular beaters (not dough hook) at medium speed for 3 minutes, scraping sides of bowl with spatula as necessary. Place dough in greased 9 x 5 inch nonstick bread pan. Smooth top of dough with wet spatula. Cover with oiled aluminum foil or plastic wrap and let rise in warm place until dough is level with top of pan (approximately 25-35 minutes). Remove cover and bake at 375 degrees for 60-65 minutes. Cover with foil after 10 minutes to prevent over-browning. To test whether the bread is done, tap the top with your fingernail. A crisp, hard sound indicated a properly baked loaf. Turn loaf out on to wire rack and cool thoroughly before slicing.
We, here at The Barn Inn Bed and Breakfast sell Dolch flour.
|Holmes County Ohio|
Submitted by Loretta Coblentz
April 17, 2015