Ingredients
Scale
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk or dairy-free milk (240 ml)
- 1 tablespoon sugar or a splash of honey
- 2 large eggs
- 1/4 cup honey (60 ml)
- 1/4 cup neutral oil (60 ml)
- 3 cups gluten-free all-purpose flour (360 g)
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
Instructions
- Proof the yeast in warm milk with sugar or honey at 105–115°F (40–46°C).
- Whisk in eggs, honey, and oil.
- Mix gluten-free flour, salt, and baking powder; combine with wet ingredients until smooth using a stand mixer.
- Pour batter into a greased 9×5-inch loaf pan, cover, and let rise in a warm place for 30–45 minutes.
- Bake at 350°F (175°C) for 35–45 minutes until the top is golden and the internal temperature reaches 200–205°F (93–96°C).
- Let cool in the pan for 10 minutes, then cool completely on a rack before slicing.
Notes
Ensure proper proofing and hydration; do not knead the batter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Yeast Bread
- Cuisine: Gluten-Free
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 9g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg