Gluten Free Italian Bread
Soft and fluffy. An absolutely perfect bread alternative. And so Easy!
Equipment
- Dutch Oven
Ingredients
- 453 g Kim's Gluten Free Bread Flour Blend Linked Above
- 29 g Sugar
- 2 tsp Koscher Salt
- 2 tsp Rapid Rise Yeast
- 480 ml Milk
- 56 g Butter Melted
Instructions
- In the bowl of a stand mixer, whisk together the flour, sugar, salt and yeast. Add the milk and butter. Mix with beater blade on medium high for 5 minutes.
- Remove the beater blade. Cover and let rise at room temperature for 2 hours. Transfer to the fridge and chill for 4 hours.
- Heat oven to 450F, with a clean Dutch oven inside to heat up as well.
- Liberally flour a piece of parchment paper (slightly larger than a standard sheet of paper).
- Scrape the dough out of the bowl onto the parchment. With flour hands, and floured dough, gently coax the dough into a torpedo shape. Cover with plastic wrap and let rest for 30 minutes. It won't get much bigger, just slightly puffed.
- Remove the Dutch oven from the oven. Gently lift the loaf, parchment paper and all, into the Dutch oven, and replace the lid.
- Put the Dutch oven back into the oven and bake for 30-35 minutes. The top will be golden brown, and puffed up. Allow to cool on a wire rack completely before storing. Store in a sealed bag in the fridge for up to two weeks, or in the freezer for up to two months.