1/3 cuporganic dry milkoptional (see recipe notes)
1Tbspor butteroptional (for glazing top of bread prior to baking)
Mix yeast and warm water together. Let sit for 3-5 minutes.
Add remaining wet ingredients to the yeast/water mixture.
Mix dry ingredients and add to wet ingredients. If using stand-mixer beat for no more than 2 minutes. If mixing by hand make sure to mix well without over mixing. Do NOT knead this dough.
Pour dough into greased 9 x 4 x 4 inch loaf pan. Gently spread the dough so that it is even across the pan, cover loosely with a towel and let rise in a warm area for 60-90 minutes.
Preheat oven to 385 degrees Farenheight. Make 3 slash marks across the top of the risen dough with a sharp knife to allow air to escape while the bread bakes. If desired, brush top of loaf with oil or butter. Bake in oven for 55-60 minutes or until golden brown on top.
Remove from oven and cool x 30 minutes before removing from bread pan.
This bread is wonderful for the first 3 days and then it starts to get stale (it is real food .... no preservatives!). If you find that you have't eaten all of it yet just use a food processor or blender to make yourself some gluten free bread crumbs. Store the bread crumbs in the freezer until you are ready to use them.
If you tolerate dairy try using 1/3 cup organic dry milk or using 1 cup water + 1/2 milk in the recipe for a fluffier result.
This bread will still turn out well if you use gelatin eggs in place of chicken eggs.
To make ONE gelatin egg combine 1 tsp gelatin with 1 Tbsp warm water and whisk. Then pour an additional 2 Tbsp of HOT water in while whisking. It will turn into a thick, sticky paste. Wait 2-3 minutes and then use like a normal egg.
This bread is wonderful for about 2-3 days and then starts to get a little "old" tasting (no preservatives!). If you have any left after 3 days just blend it up (cut it into chunks first) in a high powered blender or food processor to make your own bread crumbs. Store in a clear plastic bag in the freezer for up to 6 months.