Forever unable to leave well enough alone, I kept tinkering with my white bread recipe after posting it, with an aim to make a quicker, easier version. I settled on an "enriched" white bread that uses milk and eggs. This new recipe is unbelievably easy to put together. The eggs give the loaf a little extra lift in the oven, resulting in a nice, domed top. Happily, it tastes just as good as the original.
**I highly recommend measuring ingredients with a baking scale. This recipe is really tough to get right measuring by volume.**
Ingredients
- 65 g (1/3 Cup) Sugar
- 165 g (2/3 Cup) Boiling Water
- 280 g (1 1/4 Cups) Milk, preferably whole
- 80 g (1/3 Cup + 1 Tbsp) Oil, any kind, plus extra for greasing pan
- 2 Tsp Guar
- 2 Large Eggs, or 100 g beaten egg
- 9 g (1 packet, 2 1/4 Tsp) Dry Active Yeast
- 40 g (1/3 Cup + 1 Tbsp measured as whole seeds, or 1/3 cup + 2 Tsp measured as ground meal) Golden Flax Meal
- 430 g White Rice Flour (4 2/3 Cups White Rice Flour or 3 1/4 Cups Superfine)
- 180 g (1 2/3 Cups) Tapioca Starch/Flour
- 20 g (1 Tbsp + 1 Tsp) Salt
Time
About 2 1/2 hours + cooling time, but very little actual work
About 2 1/2 hours + cooling time, but very little actual work
Yield
1 9-inch loaf
1 9-inch loaf
Instructions
Set some water to boil and add the 65 g sugar into the food processor. When the water is boiling, add 165 g boiling water to the processor and mix until no grains of sugar are visible. Add the 280 g milk, 80 g oil, 2 tsp guar, 2 large eggs, and 9 g yeast, and mix again. Let the mixture sit in the food processor, covered or uncovered, for 15 minutes. While it rests, mix the rest of the ingredients together in a separate bowl (40 g golden flax meal, 430 g white rice flour, 180 g tapioca starch, and 20 g salt). Oil your loaf pan. When the 15 minutes have elapsed, add the dry ingredients and mix again (if your food processor isn't big enough, mix the dry ingredients with the wet in a large bowl instead, working quickly.). Scrape the dough into the loaf pan, and smooth it using a flexible spatula or damp fingers. Cover the pan with its lid, and sit it in a warm place to rise. The bread should rise for about 40 minutes, or until it's nearing the top of the pan. At that point, remove the lid and preheat the oven to 350. When the oven is ready, the bread should have risen just past the top of the pan. Bake uncovered for 45 minutes, or until browned.
The bread can be removed from the loaf pan after 10 minutes to help it cool faster, but should not be cut for at least an hour, unless you'll eat it all right away. When the bread has cooled completely, put it in an airtight container or bag and store at room temperature. Once it's too stale to eat without toasting, slice the rest, and put the slices in the fridge or freezer.
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