This recipe was revised 1/20/22
True love in the form of soft crumb and tender crust, this bread is a gluten-free treasure. The secret is an ingredient called tangzhong, which roughly translated is "water roux". This is a small amount of flour that's gelatinized by cooking in a mix of water and milk. Added to bread dough it dramatically tenderizes, softens and moistens the finished loaf. As is the case with many 9 grains inventions, a great variety of flavors can be obtained by choice of flour for the tangzhong.
Two versions are given below; the Corona Blend method produces a sweeter, more cake-like flavor while the White Lightning method is more mild and bread-like.
Yield: One, 16-ounce loaf.
Time to make: 45 minutes prep. 3-4 hours proof. 75 minutes oven dwell.
Tools needed: Measuring cups and spoons, or kitchen scale. Small bowl. 1-quart saucepan. Whisk. Stand mixer with paddle blade or large bowl and sturdy spoon. 8 1/2 inch long X 4 1/4 inch wide X 3 1/2 inch deep baking pan. Silicone spatula. Sharp knife for scoring loaf.
Ingredients
Notes:
Click HERE for Corona blend recipe
Click HERE for White Lightning blend recipe
Tanzhong
Note:
Any grain flour may be used to create desired flavors. OK to substitute non-dairy or lactose-free dairy. OK to use water only or dairy only.
To make:
Place water, milk and flour into the saucepan. Whisk until mixture is smooth. Place over medium heat and whisk constantly until mixture thickens. This will take about 3 1/2 minutes. Continue whisking for a few seconds after removing from heat. Transfer tangzhong to a small bowl and set aside to cool. Immediately wash saucepan and whisk, otherwise the mixture will harden and stick.
Procedure:
1) Make the tangzhong (see left column) and allow to cool to luke-warm. Soften butter to room temperature. Prepare the baking pan by greasing it well and dusting with flour.
2) Place the following into the bowl of a stand mixer: the flour blend, the sugar, the xanthan gum, the yeast and the salt. Fit the mixer with a paddle attachment and stir the dry ingredients until completely blended. Add the egg, the milk and the tangzhong. Mix at medium speed until all are thoroughly wet and no dry ingredients remain at the bottom of the bowl. Stop mixer and allow the dough to rest for 3 minutes. If no stand mixer is available, use a large bowl and mix by hand using a sturdy spoon.
3) Scatter the butter across the dough and run the mixer until all the butter is thoroughly integrated, about 2 minutes, or beat by hand until all traces of butter are integrated into dough. Turn dough out into prepared pan and smooth with a well-wetted silicone spatula. Cover with a wet plastic sheet and set in a warm place to rise: About 3 1/2 hours at 72 F.
NOTE: dough will appear well-risen at 1 hour but must be allowed the full 3 hours of proof. Otherwise the baked loaf will contain a large tunnel.
4) At the conclusion of the 3 hour proof, heat oven to 350. Brush dough with milk and score several deep incisions into top. Place onto a middle oven rack. Bake one hour 15 minutes or until crust is dark tan. Remove to a cooling rack. Allow the bread to remain in the pan until the pan is cool enough to be picked up with bare hands, then turn bread out onto rack. Allow to cool completely before cutting and serving.
Storage: Crust will be softest if bread is stored in a closed plastic bag at room temperature. Otherwise, turn loaf cut-side-down onto clean cutting board and do not cover. Bread will remain fresh for 4 days.