Gluten-Free Japanese Milk Bread
This recipe shows you how to make delicious gluten-free Japanese milk bread. It's soft, fluffy, and perfect for toast or sandwiches.
Ingredients
Main Ingredients
- 1 cup gluten-free bread flour blend
- 0.5 cup granulated sugar
- 2 teaspoon instant yeast
- 1 teaspoon salt
- 1 cup milk warmed
- 1 tablespoon unsalted butter melted
- 1 large egg
Instructions
Preparation Steps
- In a large bowl, combine gluten-free flour, sugar, yeast, and salt.
- In a separate bowl, whisk together milk, melted butter, and egg.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape it into a loaf.
- Place the loaf in a greased loaf pan and let rise for another 30 minutes.
- Bake at 350°F (175°C) for 30-35 minutes, or until golden brown.
Notes
Let the bread cool completely before slicing and serving.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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