Cheddar Cheese Sandwich Bread

Preparation : 40 minutes

Cooking : 1 hour 10 minutes

950g portions

facile

Ingredients

  • 300g brown rice flour (Cuisine Soleil)
  • 100g millet flour (Cuisine Soleil)
  • 50g tapioca flour (Cuisine Soleil)
  • 5ml xanthane gum
  • 7.5ml guar gum
  • 7.5ml salt
  • 60ml warm 2% milk (43-46ºC)
  • 7.5ml raw sugar
  • 22.5ml gluten-free yeast
  • 2 eggs
  • 45ml olive oil
  • 30ml agave syrup
  • 350ml warm water (43-46ºC)
  • 80g strong cheddar cheese, grated
  • Sesame seeds (optional)

Preparation

  • 1. Oil and flour a 24cm x 11cm Pyrex loaf pan.
  • 2. Combine flours, gums and salt in the bowl of stand mixer.
  • 3. In a small bowl, dissolve yeast and sugar in warm milk.
  • 4. Let stand for 5 minutes.
  • 5. Pour the yeast mixture into flour mixture.
  • 6. Add eggs, oil, syrup and warm water.
  • 7. Start mixer at the lowest speed gradually increasing to third speed.
  • 8. Beat 3 minutes.
  • 9. Stir in the cheese and beat 2 minutes more.
  • 10. Pour batter into the prepared loaf pan.
  • 11. Using a wet spatula smoothen out the dough.
  • 12. Sprinkle with sesame seeds.
  • 13. Cover with a kitchen towel and let rest 30 minutes in a warm place.
  • 14. Preheat oven to 190ºC and place a bowl of hot water on the lowest rack of the oven (below the bread).
  • 15. Bake bread 55 to 70 minutes.
  • 16. Immediately remove from pan and cool completely on wire rack before cutting.