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
What’s good about it?
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
- If using a bread maker lightly oil the loaf pan. Place all the ingredients into the pan in the order listed and stir briefly. Place the loaf tin in the bread maker. Select the appropriate programme and press start. Once cooked turn out the loaf and place on a wire rack to cool.
- If you are baking in an oven lightly grease and line a 2lb loaf tin.
- Place all the ingredients in a food processor and blend briefly. Tip the dough into a lightly greased bowl and cover with cling film. Leave to prove in a warm place for 1 hour.
- Once risen, spoon the dough into the tin and smooth the surface. Cover loosely and leave for a further 20 minutes.
- Preheat the oven to 220C, gas mark 7. Bake the bread in the oven for 30-40 minutes until golden and cooked through. Allow the bread to cool in the tin for 5 minutes before turning out and cooling on a wire rack.
- Wrap the bread and store in the fridge. You can also freeze the bread for up to 3 months.
Did You Know?
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