I’m gonna be honest with you. I don’t really get all the different types of bread. White Bread, Sandwich Bread, Egg Bread, Potato Bread… It’s all the same to me. Except Sourdough. That’s different in the most awesome way. I need to try some Sourdough soone.
I had fun trying this one out. I wanted to make egg bread. I thought maybe the eggs would hold all of the slices together well. It did hold up pretty well. And I guess everyone liked it since the whole loaf was gone in less than 48 hours! Now, I did make the last 4 slices into some AMAZING french toast this morning. Gluten Free goodness, for sure!
This makes a 2lb loaf.
Whisk together and pour in your breadmaker’s pan:
3/4 c. milk
1/3 c. water
3 eggs
2 T. olive oil
Add on top:
1 1/3 c. rice flour
1 1/3 c. potato or other starch
1 1/3 c. sourgum flour
2 t. guar gum
3 T. sugar
1 t. salt
1 1/4 t. active dry yeast
set on white bread setting. Press Start!
To make rolls, follow the same instructions except for use the Dough cycle on your breadmaker. Take 2 large spoons and spray them with pam to keep the dough from sticking. Pull out scoops of dough and lay them on your baking sheet. Bake in a 325 degree oven for 20 minutes (guessing on the time) or until ready. If you do this and think the time is off, feel free to comment on what worked for you!
My finished loaf.
And now, yummy Egg Bread with Sunbutter and Jelly!
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