Adding milk results in a soft, velvety grained loaf with a beautifully browned crust. Milk also improves the keeping quality of the bread.
Makes 1 loaf
200ml/7fl oz cup almond (or another dairy free) milk
100ml/3fl oz/7 tbsp water
450g/1lb/4 cups plain gluten free flour
10ml/2 tsp of granulated sugar or Stevia
25g/1oz/2 tbsp dairy free butter (I buy soya butter or you could use Vitalite which is dairy free)
5ml/1tsp easy-blend dried yeast
1 Pour the milk and water into the bread machine pan. If the instructions for your machine specify the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.
2 Sprinkle the flour, ensuring that it covers the water. Add the sugar and butter in separate corners of the bread pan. Make a small indent in the centre of the flour (but not as far down as the liquid) and add the yeast.
3 Set the bread machine to the basic/normal setting, medium crust. Press Start.
4 Remove the bread at the end of the baking cycle and turn out on to a wire rack to cool.
The milk used in this bread should be at room temperature otherwise it will retard the action of the yeast, and the bread will not rise properly. Remove the milk from the fridge 30 minutes before using. You can use full-cream or semi-skimmed or goat’s milk for this recipe (or as for me I used dairy free milk and any would do e.g. almond, soya orcoconut).
Recipe with thank to Bread Machine by Jennie Shapter