Add ingredients from wet to dry into bread maker.
Without bread maker:
Place the flour, salt, yeast and sugar in the mixing bowl of an electronic mixer.
Place the butter in a saucepan and melt gently, then add the milk and heat until just warm to the touch.
Stir the milk and butter into the flour mixture with the beaten eggs and vinegar.
Beat until the mixture is smooth but soft and slightly sticky.
Oil a 1kg (2lb) loaf tin and tip the bread mixture into the tin and spread it level.
Cover with oiled cling film and leave in a warm place to rise for about 45 minutes until the mixture has risen by 3cm.
TIP: HOW TO TEST IF THE BREAD DOUGH HAS PROVED
Preheat the oven to 220°C, 200°C fan or gas 7.
Bake the bread for 15 minutes, then reduce the oven temperature to 200°C, 180°C fan, gas 6 and bake for a further 30 minutes until golden brown. The loaf will sound hollow when tipped out of the tin. To check it is cooked insert a skewer into the centre, it should come out clean if fully cooked.
TIP: HOW TO CREATE A CRISP CRUST ON YOUR BREAD
Remove from the tin and allow to cool completely before slicing.
(Modified from http://www.bakingmad.com/gluten-free-bread-recipe/?unit=imperial)
Scrape edges while it mixes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (832g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 854 (71%)|
|Amt Per Serving||% DV|
|Total Fat 94.9g||126 %|
|Saturated Fat 52.7g||264 %|
|Monounsaturated Fat 27.1g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 1051.2mg||323 %|
|Sodium 1038.4mg||36 %|
|Potassium 1281.6mg||34 %|
|Total Carbohydrate 32.3g||9 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 30.2g|
|Protein 46.7g||67 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1202
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